As bread is not part of my diet anymore, crackers took an important place in my daily routine and especially these gluten free multi seeds crackers.
I love them because you can bake them and customize the flavor. You can even add superfoods if you desire !
Here is a simple and plain crackers recipe slightly sweet, high in protein and high in fiber !
You can eat them with my delicious dips recipes, any vegan spreads or goat cheese. They accompany perfectly a salad too!
You can take them with you on the journey and keep them in an airtight container for at least 2 weeks. And the kids love it too. So it’s a winner recipe.
Top Tip about the multi seeds crackers
Psyllium husks, mmmh?
Few years ago, I’ve never heard about it. So don’t be surprised if it doesn’t ring a bell.
It is a form of fiber made from the husks of plant’s seeds. Actually, it is good in gluten free baking. It binds moisture and helps make crackers and loaves of bread less crumbly !
You can find them easily in supermarkets (Lulu hypermarkets for example) or in any organic stores.
Healthy gluten free multi seeds crackers and…
Crispy, crunchy and yummy !
If you make it.
If you make the gluten free multi seeds crackers, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
GLUTEN FREE MULTI SEEDS CRACKERS
INGREDIENTS
- 1/2 cup sunflower seeds
- 1/2 cup sesame seeds - (black and white)
- 1/3 cup chia seeds
- 1/3 cup linseeds, grounded
- 1/3 cup hemp seeds
- 1 cup fresh shredded coconut
- 1 Tbsp coconut oil
- 2 Tbsp Rosemary, freshly chopped or dried
- 1 Tbsp psyllium husks
- 1 tsp dried Thyme
- 1-2 pinches Himalayan salt and fresh ground pepper
- 1 1/3 cups water
INSTRUCTIONS
- Preheat oven to 175C (fan).
- In a large bowl, mix all the ingredients together (except the water) and stir well.
- Then add 1 ⅓ cups of water and stir it again until well combined.
- Let sit 10 minutes to allow the flax seeds and chia seeds to thicken.
- The best is to use a silicone baking mat (you have different good brands on the market) of the size of a baking tray. Spread out ½ of the crispbread mixture on the silicone baking mat, using a piece of parchment paper between the mixture and your rolling pin. Press until you reach a thin sheet (like 0,3 cm approx.). Remove top layer of baking paper and using the tip of a knife, score the dough into squares. Repeat with remaining half mixture.
- If you like it a bit spicy (optional), ground fresh pepper on top of your dough.
- Bake for 30 minutes. Remove from oven and carefully turn the crackers over and put them back in the oven for an additional 5-10 minutes (or until slightly brown and crunchy).
- Let them cool down. Then break the crackers along the scored lines (it might break a bit, no worries) and store them in an airtight container for 1 to 2 weeks !
2 Comments
I have slightly adapted it to my taste and those are simply delicious!
Thank you so much for your comment, Caroline! Yes, you can vary it in terms of herbs and spices you are using, we do it as well often! Happy that you like the recipe, actually we have right now a new batch in the oven. Lovely and healthy greetings, Laetitia & Theresa