Five seed cracker with rosemary & paprika

Recipe

Five seed cracker with rosemary & paprika

Recipe developed for Hearty by Pharma Dynamics

The combination of nuts and seeds in this cracker results in a fabulously crunchy snack. Enjoy this as a healthy alternative to a salty cracker or packet of chips. These crackers are packed with healthy fats and are perfect as a lunch box filler, a snack or even as a salad sprinkle to add some crunch. The linseeds and chia seeds is what binds the mixture together, so don’t omit those, but be creative and use it with any other seeds or even nuts. This recipe makes a big batch and keeps very well in an airtight container.

Makes 50 – 60 small pieces

Ingredients

30 ml (2 tbsp) olive or avocado oil

150 ml linseeds (flax seeds)

100 ml chia seeds

375 ml (1½ cups) strong warm Rooibos, use 3 tea bags

125 ml (½ cup) pumpkin seeds

200 ml sunflower seeds

125 ml (½ cup) sesame seeds

5 ml (1 tsp) black cumin seeds (nigella sativa) or regular cumin seeds

7,5 ml (½ tbsp) ordinary paprika

15 ml (1 tbsp) chopped fresh rosemary or 5 ml (1 tsp) dried rosemary

2,5 ml (½ tsp) salt

black pepper to taste

Method

1. Preheat oven to 200 °C and line two large (25 x 40 cm) baking trays with baking paper. Brush baking paper very well with about 5-10 ml of the oil per tray. Alternatively, use silicon baking mats, but there’s no need to oil the mat.
2. Place the linseeds and chia seeds in a large bowl and cover with Rooibos, stir through. As the seeds absorb the liquid, the mixture will become thick and sludgy.
3. Stir in the rest of the ingredients, except the remaining oil, and mix through so that all the ingredients are evenly dispersed.
4. Divide the mixture between the two baking trays. Spread evenly with a spatula or palette knife or even the back of a spoon. The layer must only be a few millimeters thick. Brush the seed mixture with the remaining oil.
5. Bake for 20 minutes and reduce the temperature to 180 °C. Rotate the trays in the oven, so they bake evenly. Bake for another 15 minutes or until golden brown and crispy. Remove from oven.
6. Transfer the sheets of crackers by gripping the paper and sliding the crackers off onto a cooling rack. Allow to cool completely.
7. Break into shards. Store in an airtight container for a week or two. These will be delicious with a spread like hummus.

Photo by Adel Ferreira.