Why make this recipe
Seeded Crackers with Rosemary are a fantastic snack choice that you can enjoy guilt-free. They are not only crunchy and flavorful, but they are also packed with nutrients from various seeds. These homemade crackers are perfect for those looking for a healthy snacking option. Whether enjoyed alone, with dips, or paired with cheese, they bring a delightful crunch to any meal. Plus, making them at home allows you to customize the flavors to your liking!
How to make Seeded Crackers with Rosemary
Ingredients:
- ⅓ cup chia seeds (60g)
- ⅓ cup whole flax seeds (60g)
- 1 cup boiling water (250ml)
- ½ cup sunflower seeds (60g)
- ½ cup pumpkin seeds (60g)
- 4 tbsp sesame seeds
- 1 tsp sea salt
- Black pepper, to taste
- 1 tsp dried rosemary
- 1 tbsp olive oil
Directions:
- Add the chia seeds, flax seeds, and boiling water to a large bowl. Mix them well and let the mixture sit for 10 minutes to thicken.
- Preheat your oven to 180°C (160°C fan) or 350°F.
- Once the mixture has thickened, add the sunflower seeds, pumpkin seeds, sesame seeds, sea salt, black pepper, dried rosemary, and olive oil to the bowl. Mix everything thoroughly.
- Press the mixture down into a large lined baking tray (24x34cm), making sure it is even.
- Score the mixture with a knife into 24 small squares.
- Bake in the oven for 50 minutes. Once baked, remove from the oven and let it cool on a cooling rack until hard.
- Once completely cool, break the baked mixture into crackers. Enjoy!
How to serve Seeded Crackers with Rosemary
You can serve Seeded Crackers with Rosemary in many ways. They are great on their own as a crunchy snack. Try pairing them with hummus, guacamole, or your favorite dip for added flavor. They also make a lovely accompaniment to cheese boards or soups. Feel free to experiment by adding toppings like sliced vegetables or spreads!
How to store Seeded Crackers with Rosemary
Store your Seeded Crackers in an airtight container at room temperature. They can stay fresh for up to two weeks. If you live in a humid area, consider placing a piece of parchment paper in the container to absorb excess moisture and keep them crunchy.
Tips to make Seeded Crackers with Rosemary
- Make sure to press the mixture well into the baking tray for even baking.
- Experiment with different herbs or spices for added flavor; you can try garlic powder or oregano.
- If you like a spicier kick, add a pinch of red pepper flakes to the mixture before baking.
Variation
If you’d like to change things up, try adding other seeds or nuts such as hemp seeds or chopped walnuts. You can even use fresh herbs instead of dried rosemary for a more vibrant flavor!
FAQs
1. Can I use other types of seeds?
Yes, you can substitute the seeds with any other varieties you like. Just maintain the same total amount of seeds in the recipe.
2. Are these crackers gluten-free?
Yes, Seeded Crackers with Rosemary are naturally gluten-free, making them a great option for anyone with gluten sensitivities.
3. Can I store them for a long time?
While these crackers can last for up to two weeks when stored properly, they are best enjoyed fresh. To keep them crunchy, avoid storing them in the fridge.
Seeded Crackers with Rosemary
Ingredients
Main Ingredients
- ⅓ cup chia seeds (60g)
- ⅓ cup whole flax seeds (60g)
- 1 cup boiling water (250ml)
- ½ cup sunflower seeds (60g)
- ½ cup pumpkin seeds (60g)
- 4 tbsp sesame seeds
- 1 tsp sea salt
- Black pepper to taste
- 1 tsp dried rosemary
- 1 tbsp olive oil
Instructions
Preparation
- Add the chia seeds, flax seeds, and boiling water to a large bowl. Mix them well and let the mixture sit for 10 minutes to thicken.
- Preheat your oven to 180°C (160°C fan) or 350°F.
- Once the mixture has thickened, add the sunflower seeds, pumpkin seeds, sesame seeds, sea salt, black pepper, dried rosemary, and olive oil to the bowl. Mix everything thoroughly.
- Press the mixture down into a large lined baking tray (24x34cm), making sure it is even.
- Score the mixture with a knife into 24 small squares.
- Bake in the oven for 50 minutes. Once baked, remove from the oven and let it cool on a cooling rack until hard.
- Once completely cool, break the baked mixture into crackers. Enjoy!