Seed & almond

Recipe By:Prue Leith Chef's Academy
Serves:about 16 crackers

Ingredients

  • 50 g pumpkin seeds, chopped
  • A pinch salt
  • 500 ml water
  • 40 ml psyllium husks
  • 80 g sesame seeds
  • 60 g linseeds
  • 200 g sunflower seeds
  • 100 g almonds, whole, raw, unsalted

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Cooking Instructions

  1. Preheat the oven to 160°C.
  2. Place all in the dry ingredients in a bowl and mix through.
  3. Add the water and mix in well.
  4. Allow to stand for 20 minutes.
  5. Spread the thickened mixture over two silicone mats very thinly.  Make sure there are no holes.
  6. Bake until crackers are a caramel color, dry and crisp. Turn the seed cracker over to make sure it is dry and golden on both sides.
  7. Allow to cool and break into large crackers – about 8-10 per sheet.
  8. Store in an airtight container until needed.
  9. Serve with low fat cottage cheese, fish pâté or nut butters.

(* Replace salt with 1 tbsp. grated parmesan for variation)

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