If you're looking for a whole food, gluten-free, grain-free alternative, these crackers are very easy and contain the goodness of seeds rich in omega-3 fats, fibre and olive oil.
- DF Dairy free
- GF Gluten free
- Ve Vegan
- S/S Sides/Snacks
- HH Heart-healthy
- GUT Gut-healthy
- Prep time 20 mins
- Cook Time 45 mins
- Serves 48
- Difficulty easy
Method
- Preheat oven to 175°C.
- Mix seeds in a bowl, add water, stir to combine. Allow to sit for 10 minutes, until the chia and linseeds absorb the water and go gooey/gelatinous.
- Add olive oil, salt and rosemary, mix well to combine.
- Line a baking tray that has lipped sides with baking paper. Place the mixture on the paper, then another piece of baking paper on top so the mixture is sandwiched between the two sheets. Using your hands or a rolling pin, flatten the mixture in the tray until smooth.
- Cook 30 minutes.
- Remove and cut into little squares (a pizza cutter is useful here), then return crackers to oven and cook for a further 15-20 minutes.
- Remove from oven and allow to cool. Store in airtight container.
Nutritional information
By Jean Hailes naturopath and herbalist Sandra Villella
It can make you 'crackers' trying to navigate the ingredients on the label of a savoury biscuit packet. Some are a source of hidden unhealthy fats and oils, as well as sugar, and "numbers" of flavours and additives.
However, if you're looking for a whole food, gluten-free, grain-free alternative, these crackers are very easy and contain the goodness of seeds rich in omega-3 fats (chia and linseed), fibre and olive oil, which is acclaimed as one of the foods which makes the Mediterranean diet the wonderfully healthful diet that it is.
The flavours of the rosemary and small amount of salt make these crackers a great accompaniment to cheeses or dips – and they look so pretty on a platter.
You could also make a larger cracker and use as an alternative to bread for lunch.
