I've been on what seems like an eternal quest for the perfect cracker recipe, and I think I've finally found it! At a recent teacher training that I attended, I was having a conversation with another yoga teacher about this very problem, and she said, "I have the perfect recipe from my friend Stella. I'll send it to you". I have to admit, I was sceptical. I have tried at least ten different recipes over the last year or so, and while a few of them have been fairly good, not a single one has passed muster with the 9-yr-old. And since he can easily scoff most of a packet of rice crackers with a tub of hummus for afternoon tea, I really wanted to find a recipe that had amazing nutritional value AND passed the taste test of my biggest kitchen critic! I've made a couple of tweaks to the original recipe by adding yeast flakes and a couple of grinds of black pepper, and I'm going to try replacing some of the water with tamari next time. Dried herbs of your choice would also make a great addition.
So here's the simplest, tastiest, cracker recipe EVERRRRRR - enjoy!
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/4 cup sesame seeds
1/4 cup poppy seeds
1/4 cup flaxseeds (aka linseed)
1/4 cup chia seeds
1/2 tsp salt
1 cup water
2 tpsb yeast flakes (aka savoury yeast or nutritional yeast)
ground black pepper to taste
Heat oven to 160C on fan bake and line 2 large baking trays with non-stick paper.
Combine all seeds in a bowl with the yeast flakes and the salt and pepper, then add the water and mix well.
Leave to stand for 15 minutes - the seeds will soak up the liquid and the flax and chia seeds will bind everything together.
Tip half of the mixture onto each baking tray and spread out as thinly as you can. You can sprinkle a bit of extra salt on top and press it in if you like your crackers on the salty side!
Bake for 25 minutes, then remove from the oven and slice into crackers (whatever size you like); then return to the oven and cook for another 30 minutes - they should be starting to turn golden and they will smell amazing! At this point, turn the oven off and leave them in the oven to cool - this will give them a chance to get even more crispy and crunchy, as all good crackers should be!
When the crackers have cooled completely, store them in an airtight container. I can't tell you how long they'll stay fresh because they were all gone in three days in our house!! They are delicious with hummus or sauerkraut but I reckon they'd be fantastic with pretty much anything. Enjoy!