From healthy lunchbox snacks to home-made crackers for your grazing platter when entertaining, dehydrated crackers are easy to make at home, healthy and you can mix and match ingredients to suit your personal taste.
The ingredients below and all seed, however you could add nuts into the mix to change things up.
Dr. Margie Barry regularly makes these crackers at home using her dehydrator, but you can also use your oven on the low heat as per recipe below which we found for you at Quite Good Food.
INGREDIENTS
- 1 cup sunflower seeds
- 3/4 cup pumpkin seeds
- 1/2 cup chia seeds
- 1/2 cup sesame seeds, (I used a mix of black and white sesame seeds)
- 1/4 cup flaxseed, (linseed)
- 1 tsp salt
- 1 1/2 cups water
- 1 tbsp dried herbs of your choice, (I used thyme)
- 1 tsp chilli flakes, (optional)
METHOD
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Preheat oven to 170C (340F) fanbake.
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Mix all ingredients together and leave for 10-15 minutes for the seeds to soak up the water.
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Give everything a good stir, then split the mixture over two lined baking trays and spread thinly. The ideal thickness is about 3-4mm. Too thin and the crackers will be very fragile, too thick and they’ll be more like a seed cookie than a cracker.
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Bake for one hour (switching the trays around halfway through), or until golden brown and crisp. If they don’t feel crisp after an hour, return to the oven for another 5-10 minutes.
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Remove from the oven, allow to cool, then break into irregular shards. Store in an airtight container.
Image via: quitegoodfood.co.nz
Image via: quitegoodfood.co.nz
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