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.
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