These crackers are easy to make and I try to always keep a jar of them around as an easy grab snack. Somehow they vanish quickly around here though….
You need an oven and some kind of grinder or really good mixer. I use a coffee grinder and it only takes me a few minutes to prepare everything in that.
These are the ingredients needed:
- 125 ml (1/2 cup) pumpkin seeds
- 125 ml (1/2 cup) sunflower seeds
- 125 ml (1/2 cup) flax seeds (also called linseeds)
- 125 ml (1/2 cup) chia seeds
- 2 teaspoons salt
- 1 tbsp turmeric (Kurkuma in German / Gurkmeja in Swedish)
- 1/2 teaspoon chili powder
Start by grinding pumpkin, sunflower and flax seeds. Not the chia – we keep them whole. Using a coffee grinder you might meed to do this in several batches (at least mine is to small to take them all at once). Mix in a bowl and add in the spices.
It will look something like this. Now add
- 150 ml (a bit over 1/2 cup) cold water
and stir until you have a sticky dough
Roll thin, between two sheets of parchment paper (Backpapier). I don’t have a roller pin so I use a wine bottle… Works perfectly fine!
Then cut into squares
And place on a baking sheet into the oven and turn it on to 150 C (300 F). Set a timer to 35 minutes. Once time is up, turn off the oven and open the oven door a bit (wooden spoon in between?) and let it slowly cool down. If the crackers aren’t completely dry by then just break apart, turn them upside down and put them back into the oven on 150 C for 5-10 minutes before repeating the cool down process again.
Eat with cream cheese, cottage cheese, butter or just as they are.
Store in a jar if you manage to get any left over…