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Crunchy Seed Crackers (gluten-free)These Crunchy Seed Crackers (gluten-free) are my favourite go-to seedy crackers recipe. They are yummy, crunchy and loaded with seeds which makes them high in fibre and lower in carbs. They are perfect to serve with soup, cheese, pate, nut butter or Vegemite. This easy and forgiving recipe is adapted from https://www.deliciously-diabetic.com/recipe/seed-crackers/.

My current favourite herb mix is in the recipe (thyme, rosemary, caraway seeds and garlic) but feel free to add whatever favourite savoury flavours you have on hand. Another flavour combo is Italian herbs with Parmesan cheese; you can choose whatever your imagination and taste buds suggest.

These guilt-free crackers are laden with nutrients. Flaxseeds are naturally gluten free, high in dietary fibre and omega-3 fatty acids. Green banana flour is made from unripened bananas, picked before their sugar content and banana flavour has developed. As well as providing dietary fibre it also contains potassium and magnesium and imparts a subtle nutty taste to the crackers. If you don’t have this, you can substitute by adding more ground flaxseed or almond flour/almond meal. Tigernut flour has nothing to do with either tigers or nuts – it is made from a tuber and is naturally gluten free. It is high in dietary fibre, prebiotic fibre, and contains vitamin C and E, as well as calcium, magnesium, zinc, potassium and some good fatty acids. It has a nutty flavour. Alternatively substitute with ground flaxseed, ground sunflower seeds or almond flour/almond meal.

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Crunchy Seed Crackers (gluten-free)
Crunchy Seed Crackers (gluten-free)
Prep Time 40 minutes
Servings
people
Ingredients
Prep Time 40 minutes
Servings
people
Ingredients
Crunchy Seed Crackers (gluten-free)
Instructions
  1. Preheat oven to 180 degrees Celsius;
  2. Mix the flours and ground flaxseed together;
  3. Add the seed mix and dried herbs;
  4. Add the oil and water;
  5. Mix together until a firm dough forms. Separate the dough into 2 equal sized balls.
  6. Roll one of the balls of dough between two sheets of baking paper into a thin flat blob, roughly the same shape as your baking tray. Remove the top sheet of baking paper. You can add an extra sprinkle of salt at this stage if you feel the need. Repeat with the second ball of dough;
  7. Transfer each sheet of baking paper with the flattened dough onto a baking tray. Bake for 20-30 minutes until crisp and firm. Cool on cooling rack for 5-10 minutes. Cut or break the crackers into the desired size and shape. They should snap easily.
Recipe Notes

* I buy tigernut flour online from Terra Firma Foods.

** The 5-seed mix I use is from the Nut Shoppe stall at the South Melbourne market. However, feel free to use whatever seeds you have on hand.

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