It was just a regular day, I was going about my business getting some work done and then I remembered that nut free snacks for my son needed to be made, for him to take to kindy. We’re gluten free, so I always send him with stuff for morning or arvo tea, to avoid vacuous ‘gluten-free’ biscuits and crackers that are basically starch and provide virtually no nutrients – not what a little body needs!
I didn’t want to make another sweet thing and was keen to come up with a savoury snack that could last the week in an airtight container.
These crackers were borne out of invention and wanting to create a seriously delicious cracker for a gluten free/nut free/dairy free/grain free snack. I scoured what I had in the pantry and the little guy was really excited about the result! He adores them. I hope you do too.
You’ll notice that because they are so much more nutrient dense than your average cracker, 2 or 3 of these is perfect for a snack – delicious with a dip or cheese or whatever spread you fancy. I had 4 crackers with paté and a big salad for lunch on Thursday, and that was perfect for the whole afternoon.
I’ll pop the original recipe here and a few sweet/savoury version ideas and serving suggestions down the bottom to help with inspiration.
How pretty is this little budgeroo hardwood board? My husband makes gorgeous boards by hand and made me this little one about a year and a half ago now. We use it every day and still going strong!
Flavour & Ingredient Variation
I’ve tested this recipe a couple of times this week to see how flexible it is – and it is!
Try instead of hemp seeds, macadamia or brazil nuts. Gorgeous! Try without garlic for a more subtle cracker – perfect with a triple cream cheese like Brillat Savarin if you’re able to enjoy dairy. Swap fennel seed and thyme, for dried oregano and a teaspoon of lemon zest – greek crackers. So yummy!
Alternative Ways to Use This Mix
Oh yum, this tart was gorgeous. I pressed the mixture for the original recipe into a little ceramic dish to see if it would bake as a tart ‘pastry’. It worked superbly. Next time, though, I would pop the mix into agreased mini (or large for that matter) quiche tin, to be able to pop it out easily.
I filled it with a delicious, zesty probiotic filling of 1 small avocado, 1 tablespoon cultured veg, 1 pinch sea salt, half a tsp dulse flakes (sea veggie packed with minerals) and 1 tbsp fine chopped parsley. Mashed and combined and then filled into the tart and cracked pepper on top. Divine! You could do mini hors d’oeuvres sized tartlets with this idea. How cute! Just use muffin liners/parchment if doing in muffin tins, in case they want to stick and you waste your time!
This mix can even be used as a pizza base.
Par-bake for 12 minutes. Top with your pizza toppings of choice and bake another 10 minutes. Delicious! Best as mini pizzas and, again, a gorgeous snack. This sort of thing is perfect to involve the kids, getting them to top their own mini pizzas with veggies.
Now over to you! Let me know what variations you try or how to serve it or enjoy it. Can’t wait to see and share!
1 egg (if egg allergic, use chia/water mix or flax egg mix)
30g coconut oil (butter is fine too if you don’t need to avoid dairy)
40g hemp seeds (optional, you can up the sunflower/pumpkin seeds by 20g each instead)
60g sunflower seeds
80g pumpkin seeds
2 cloves garlic
½ tsp salt
½ tsp fennel seeds
3 stalks fresh thyme – without the stalks if you know what I mean. Just get the little green leaves off the stalks
1. Get your mini mixer, food processor, Thermomix or even blender if it’s a powerful one.
2. Preheat oven to non-fan forced 180C (165C for fan forced) or 350F
3. Place peeled garlic cloves, fennel seeds in and pulse until well chopped.
4. Place seeds in and do the same. You don’t want big chunky bits of seeds. Slightly grainier than a ‘meal’ consistency is perfect.
5. Place your coconut oil and egg/chia mix in.
6. Combine well, scraping down the side of the bowl after a couple of seconds.
7. Your cracker dough is done.
8. Place it in a heap on a parchment sheet that has had olive oil rubbed on it and cover with another parchment sheet rubbed with olive oil – this will stop the dough sticking to either as you roll it out.
9. Roll it out to a thin, cracker thickness.
10. Remove the top layer of parchment.
11. Place on the parchment on a baking tray and mark out with a knife over the wet dough, the squares you want to make – you could do cookie cutter shapes if you wanted to also!
12. Bake for around 20 minutes. If you have an annoying oven like my little old gas oven, I like to take out after 20 minutes, remove all the outside bordering crackers, and pop back in for a couple more minutes to ensure the middle ones get well done.
Instead of the garlic, fennel, salt and herbs add 3 heaped tablespoons of dried blueberries or cranberries and a heaped tsp of cinnamon. This is still not incredibly sweet and if you’re ‘weaning’ off ultra sweet processed foods, you can add 1 tablespoon maple to this for a yummy sweet biscuit. You can then top these with nut and seed butter and a slice of banana, or a little sugar-free jam. Whatever you dream up!
It doesn’t matter if it’s solid or liquid for mixing. Either will work.
You can ‘peel’ your garlic cloves on reverse. Use speed 4 for 2 seconds. Open lid and lift the skins out. For the rest, Speed 6, 15 seconds, with a scrape down at half time is perfect for this recipe.
the garlic, fennel and thyme are optional, so if you’re FODMAP sensitive, you can ditch the garlic or if you don’t like fennel, ditch the fennel and so on. BUT even if you don’t think you like fennel, I’d be brave and try it anyway. It really makes it so wonderful!
It’s a great idea if you have time, to prepare a big batch of activated seeds every now and then, so you have them on call. It’s not the end of the world, however, if you want to get stuck into making this recipe today, to make a batch with what you have.
Find more fantastic low-tox recipes and advice on Alexx’s website, Low Tox Life.
Share your delicious, whole foods snack creations with us on Instagram with #myTWC!