My Favourite Homemade Cracker Recipe (gluten free, grain free, low carb, LCHF, Banting green list)

Crackers are such a handy snack or lunch, pile them with your favourite delicious toppings and they are a great, instant, satisfying, easy eat. But the problem with most crackers is that they are really not a healthy, nutritious food as they are just so processed. They generally come wrapped in plastic, stuffed in boxes, and contain so many unrecognizable ingredients they might as well have been sent from another planet. These days, many manufacturers strip the cracker down to nothing but fast-digesting starches (which release huge amounts of insulin, plummeting your energy levels and priming the calories to be stored in your body directly as fat) and finish with dose of artificial flavourings, colours and/or preservatives. There are definitely better choices to purchase, 100% unflavoured rice or quinoa crackers are generally the best choice, with no harmful pro-inflammatory vegetable oils added.  However as a person who doesn’t eat gluten, and avoids eating grains and carbs on a daily basis these are still not an option for me. So I was really pleased to road test this recipe by I Quit Sugar for Gluten Free Seed Crackers https://iquitsugar.com/recipe/gluten-free-seed-crackers/  which tasty, nutritious, easy to make and MY KIDS LOVE THEM. As all mums of young children know, they would eat their own bodyweight in crackers daily given the chance- so to find a recipe they love and will happily chomp on is a massive win!  These crackers are 100% seed based, and as such are packed with vitamins, minerals, antioxidants, omega 3s, fibre; plus they are easy to grab at lunchtime or pack as an on the go snack.

So to the recipe,

In a large mixing bowl mix

1 cup water
1/2 cup flaxseeds
2 tablespoons chia seeds
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/4 cup sesame seeds
1 teaspoon fine sea salt

If you don’t have all of these to hand don’t worry, just add more of what you do have to make up the cup amounts, the recipe is very forgiving. The chia seeds are important though to absorb the water.

Then add your chosen flavour, personally I like a cheese tang, so I add 1/2 cup of nutritional yeast flakes, I love the Braggs brand, which is loaded with B vitamins. You could also add a few teaspoons of Italian herbs such as oregano, rosemary and basil or 1/2 teaspoon of chilli flakes if you love spice. Mix and match to your hearts content.

Then sit the mixture for 30 minutes to set and harden. Pre heat your oven to 180 C for the last 5 minutes of this time.

Next tip into a lined baking tray, see picture below. Press down with a spatula into a large flat shape the thickness of which you want your crackers. Then score deeply with a knife the shape of your crackers.

Bake for 30 minutes and then split the crackers with your knife into separate pieces (see below) and turn over. Cook for another 20 minutes.

Your crackers are now ready! Let them cool on a wire wrack and store in a sealed glass container, they will last 5-7 days this way and remain crunchy (mine never last as long as this!)

I hope you enjoy this recipe- let me know how you go with it 🙂

In good health,

Victoria xox

Interested in how I eat and why I eat this way? Then check out my new ebook, http://victoriamartinnaturopathics.com/intermittent-fasting-my-way/

Interested in working with me to improve your health? Then please follow this link http://victoriamartinnaturopathics.com/one-on-one-coaching/