These gluten free crackers really are a nutrient powerhouse, packed full of important vitamins and minerals, fibre and plant based protein. Best of all they are so delicious and sure to impress.
You can search for suitable toppings for your allergies or intolerances using our Food Finder at www.allergywell.co.nz
Prep time: 35 mins
Cook time: 40 mins
Total time: 1 hour 15 mins
¼ cup chia seeds
¼ cup sunflower seeds
¼ cup pumpkin seeds
½ tsp salt
¼ cup buckwheat flakes (or oats if not gluten free)
2 tbsp flax seeds
1 cup water
¼ cup unrefined wholegrain buckwheat flour
2 tbsp extra virgin olive oil
Preheat oven to 150C/300F
Combine all ingredients in a bowl and mix well using a spoon
Let the mixture sit for about 30 mins as this allows the chia seeds to absorb some of the moisture, making it a thick dough
Spread the dough out on a piece of non-stick parchment paper.
Place a second piece of parchment paper on top of the first one and roll the dough as thinly as possible using a rolling pin. Getting the right thickness can be a little tricky as the chia seeds can be quite gooey. Using a good non-stick parchment paper is essential.
When the dough is rolled thin, remove the top piece of parchment paper carefully to avoid messing up the thin dough.
Cut the dough into small squares using a knife or pizza cutter
Place in preheated oven and bake for 30-40 minutes until golden brown and crisp
Let them cool for 5 mins before breaking them up into small squares.
Search for suitable toppings for your allergies or intolerances using our Food Finder at www.allergywell.co.nz