I love these gorgeous crunchy crackers, they’re easy to make and taste amazing. I first found this recipe from http://www.mypetitekitchen.com. My Petite Kitchen is a great whole food blog that has loads of deliciousness!
- 1 cup sunflower seeds (soaked and dried in oven below 50 degrees or in dehydrator)
- 1/2 cup sesame seeds (soaked and dried in oven below 50 degrees Celsius in oven or dehydrator)
- 3 garlic cloves crushed
- 1 tbsp rosemary (thyme also works well)
- 3-5 tbsp water
- 1 tbsp olive oil
- 1 tsp sea salt
Preheat the oven to 180°C and line a tray with baking paper.
Place the sunflower seeds , salt and garlic granules in to a food processor. Process on high for 2-3 minutes or until the seeds become a dense flour like consistency.
Add the sesame seeds, dried herbs and olive oil, pulse to combine. With the food processor running on low, slowly start to add the water one tablespoon at a time. The mixture will start to come together in a dough like consistency. Transfer the mixture to the prepared baking tray and knead slightly (it will be a little crumbly don’t worry). Place a piece of baking paper on top of the dough and using a rolling pin, roll out the dough to around half a cm thick. Remove the top piece of baking paper then using a knife, score criss cross lines in to the dough.
Bake for 10-15 minutes, or until golden brown. Allow to cool completely, then using your hands, break along scored lines and serve.
Makes around 20 crackers. Will keep in an airtight container for 1 week.
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