Garlic and Herb Grain-Free Crackers
 
 
Perfect for those who are trying to avoid grains, for lunchboxes and for scooping up dips.
Author:
Recipe type: Lunchbox, snack
Ingredients
  • 1 cup of sunflower/pumpkin seeds, soaked for several hours or overnight
  • 1 Tbsp coconut oil
  • 1 tsp sea salt
  • 1-2 cloves of garlic
  • ½ tsp mixed herbs
  • ¾ cup of sesame seeds
  • 1 Tbsp linseeds
  • 1 Tbsp chia seeds
  • Up to half a cup of water
Method
  1. Preheat oven to 180C
  2. Drain and rinse the sunflower/pumpkin seeds and blend in a food processor with coconut oil
  3. Add the salt, garlic, herbs, sesame and other seeds and process until well combined, drizzling in water as it mixes until it binds together but isn't too wet.
  4. Place half the mixture into the centre of greaseproof paper on an oven tray. Place another sheet of greaseproof paper over the top, and use a rolling pin to roll out evenly. Run your hand over the top to check for even thickness. You want these to be about 3mm thick, not too thin as they become too fragile.
  5. Carefully remove the top sheet of greaseproof paper and retain. Use a pizza cutter to neaten up the edges.
  6. Repeat with remaining mixture until it is all rolled out (will need 2-3 oven trays). Use the pizza cutter to slice into your desired size of cracker.
  7. Bake in the oven for 10-15 minutes, actual time will vary from oven to oven and depending on the thickness of the crackers so keep an eye on them.
  8. Allow to cool on the tray, then break along the pre-cut lines and transfer to an airtight container when completely cool.
  9. Serve with hummus, pumpkin dip, avocado and tomato, or your favourite cracker topping.
Recipe by Bronwyn Hudson at https://www.bronwynhudson.com/garlic-and-herb-grain-free-crackers/