Superior to any store-bought varieties, these crackers are perfect for dipping, topping with avocado slices, pairing with smoked salmon, hummus and more. Nutrient-rich and customizable to your taste, they stay fresh at room temperature and are the perfect on-the-go snack for work or travel. Feel free to experiment with ingredients and ratios; these can be just as appetising with added ground chia, pumpkin or sunflower seeds.
Also included here is one of my favourites – scooping gorgonzola – perfectly creamy and an ideal match for these homemade crackers.
Ingredients:
- 300g ground flaxseed (best ground just before using
- 50g hulled and ground hemp seeds
- 240ml water (or vegetable broth for more flavour)
- 1tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Method:
Preheat oven to 180 degrees.
Mix all the ingredients in a bowl until well combined. Spread the mixture evenly on a baking sheet using a rolling pin, aiming for about 5mm thickness. Lightly score the dough into your preferred cracker shapes to make them easier to separate after baking.
Bake for about 30 minutes, keeping an eye on the edges to prevent burning.
Serve with your favourite dips or a toping of your choice.