7-Ingredient Seedy Crackers

Vegan, dairy-free, egg-free, gluten-free, refined-sugar free

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Makes 24 crackers

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Vegan, dairy-free, egg-free, gluten-free, refined-sugar free 〰️ Makes 24 crackers 〰️

These are my all-star seedy crackers, that just happen to be naturally gluten-free and vegan, and come together with only 7 ingredients (plus water and salt). These crackers hit the spot with their buttery, nutty flavour and are so satisfying because of their plant-based proteins and unsaturated fats. These seedy crackers can be made at the start of the week and stored in an air-tight container for when you need a little something in the afternoons. They pair so well with cashew cheese, hummus and pesto. I’m also very happy to report that these crackers have received glowing reviews at picnics.

To see a video of how to make this dish, click here.

INGREDIENTS

• 1 1/2 cups almond flour (almond meal works just fine too)

• 1/2 cup coconut flour

• 1/2 cup pepitas

• 1/2 cup sunflower seeds

• 1 sprig fresh rosemary, destemmed

• 1 tablespoon dried mixed Italian herbs

• 1/2 teaspoon salt

• 3/4 cup water

• 1/4 cup extra-virgin olive oil

METHOD

1. Preheat the oven to 180° C and line two baking trays with baking paper. Add all of the dry ingredients to a large mixing bowl and stir well to combine.
   1 1/2 cups almond flour
   1/2 cup coconut flour
   1/2 cup pepitas
   1/2 cup sunflower seeds
   1 sprig fresh rosemary, destemmed
   1 tablespoon dried mixed Italian herbs
   1/2 teaspoon salt

2. Add the wet ingredients to the mixing bowl and stir well to combine.
   3/4 cup water
   1/4 cup extra-virgin olive oil

3. Use your hands to roll a few tablespoons of dough into a ball, flatten the ball using the palm of your hands, then place on the baking tray. Use your fingertips to press down. Repeat with the remaining dough.

4. Place the trays in the oven and bake for 30 minutes, swapping the trays over halfway through. Enjoy with cashew cheese, avocado, pesto, olive tapenade, or whatever your heart desires. Store any leftovers in an airtight container for up to one week. If you live in a warm or humid place like I do, store the crackers in the fridge.