Seed Crackers

Seed cra­ckers are a tas­ty, healt­hy snack and are made using a gre­at varie­ty of seed types. What’s more, the chick­pea flour ver­si­on doesn’t even have any carbs! They are the per­fect accom­p­animent to a glass of wine or beer and tas­te gre­at with salad, cream cheese, gua­ca­mo­le or pes­to, or can sim­ply be polis­hed off on their own. Our boss, Moni­ca Nadal, beca­me such a fan that she abso­lute­ly had to have the reci­pe, and thus was born the idea of intro­du­cing you to some of our favou­rite dis­hes and treats.

At first glance, you could inde­ed be for­gi­ven for thin­king, “Wow! That’s a lot of ingre­dients!” (avail­ab­le in drugs­to­res and orga­nic food shops, by the way), but alt­hough the ingre­dient list is long, the pre­pa­ra­ti­on time is short. You may, howe­ver, be faced with one tiny pro­blem: the­se cra­ckers are so tas­ty that you’ll have to keep making them, over and over again.

Enjoy the baking, and the nibb­ling, of course!

Wörn­brunn — from Vero­ni­ka Becker 
  • For approx. 50 crackers
  • Pre­pa­ra­ti­on time: 15 min.
  • Baking time: 30 min.
  • Calo­ries per cra­cker: approx. 35 kcal

Ingredients:

  • 80 g sun­flower seeds
  • 15 g pine nuts
  • 80 g chick­pea flour (alter­na­tively whole­me­al spelt flower)
  • 40 g hemp seeds, hulled
  • 40 g linseeds
  • 10 g chia seeds
  • 1 tsp cara­way seeds
  • Salt, pep­per
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp mild papri­ka powder
  • 4 tbsp oli­ve oil

Preparation

  1. Heat oven to 175°C. Cover a baking tray with baking paper. Coar­se­ly chop the sun­flower seeds and pine nuts.
  2. Mix the chop­ped seeds and nuts in a bowl with the chick­pea flour, hemp seeds, lin­seeds, chia seeds, cara­way, ¼ tsp salt, ½ tsp pep­per, thy­me, rose­ma­ry and papri­ka pow­der. Add the oli­ve oil and 150 ml water and stir into a dough using the bea­ter attach­ment of your hand mixer.
  3. Pour the dough onto the tray and spread thin­ly using a tablespoon or spa­tu­la. Place the tray in the oven (midd­le rack) and bake for 10 minutes.
  4. Remo­ve the baking tray from the oven and cut the lay­er of dough into squa­res (approx. 5 x 5 cm). Then bake the seed cra­ckers for a fur­ther 20 minu­tes, until crispy.
Seed Cra­ckers (Source: Han­nah Frey/ Zucker­frei, die 40 Tage Challange )

Have fun while baking and until next week! 

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