Seed Crackers by @le.renard.et.les.raisins

45 min

12 servings

🥜

150 g

Flaxseed

💧

240 ml

Boiling water

🌱

280 g

Mixed seeds

🫒

Olive oil

🧂

2.5 ml

Salt

  1. Preheat

    Preheat the oven to 180°C / 355°F.

  2. Boil
    • boiling water

    Bring 240 ml of water to a boil.

  3. Add
    • flaxseed

    Add 150 g flaxseed and 280 g mixed seeds to a mixing bowl.

  4. Add
    • salt

    Add 1/2 teaspoon salt to the seed mixture.

  5. Pour
    • boiling water

    Pour the 240 ml boiling water over the seeds.

  6. Stir
    • flaxseed
    • boiling water

    Stir the mixture until all seeds are evenly moistened.

  7. Rest
    • flaxseed
    • boiling water

    Rest the mixture for a few minutes until the flaxseed forms a binding gel.

  8. Line
    • flaxseed

    Line a baking tray with parchment paper and spread the seed mixture into an even 5 mm layer.

  9. Bake

    Bake at 180°C / 355°F for 30 minutes.

  10. Cool

    Cool the crackers completely, then break or cut them into pieces.

  11. Step

    Store the cooled crackers in a metal tin away from heat and light.

Seed Crackers by @le.renard.et.les.raisins

45 min

12 servings

🥜

150 g

Flaxseed

💧

240 ml

Boiling water

🌱

280 g

Mixed seeds

🫒

Olive oil

🧂

2.5 ml

Salt

Preparation Steps

  1. Step 1/11

    Preheat the oven to 180°C / 355°F.

  2. Step 2/11

    Bring 240 ml of water to a boil.

    💧boiling water
    🥛measuring jug

  3. Step 3/11

    Add 150 g flaxseed and 280 g mixed seeds to a mixing bowl.

    🥜flaxseed
    🌱mixed seeds
    🥣mixing bowl
    ⚖️measuring scale

  4. Step 4/11

    Add 1/2 teaspoon salt to the seed mixture.

    🧂salt
    🥣mixing bowl
    🥄measuring spoon

  5. Step 5/11

    Pour the 240 ml boiling water over the seeds.

    💧boiling water
    🥣mixing bowl
    🥛measuring jug

  6. Step 6/11

    Stir the mixture until all seeds are evenly moistened.

    🥜flaxseed
    🌱mixed seeds
    💧boiling water
    🧂salt
    🥣mixing bowl
    🥄spoon

  7. Step 7/11

    Rest the mixture for a few minutes until the flaxseed forms a binding gel.

    🥜flaxseed
    🌱mixed seeds
    💧boiling water
    🥣mixing bowl

  8. Step 8/11

    Line a baking tray with parchment paper and spread the seed mixture into an even 5 mm layer.

    🥜flaxseed
    🌱mixed seeds
    🍳baking tray
    📜parchment paper
    🥄spatula

  9. Step 9/11

    Bake at 180°C / 355°F for 30 minutes.

    🍳baking tray

  10. Step 10/11

    Cool the crackers completely, then break or cut them into pieces.

    🍳baking tray
    🥄spatula

  11. Step 11/11

    Store the cooled crackers in a metal tin away from heat and light.

    metal storage tin

Composition

Ingredients

Types

Seeds, Liquids, Seasonings

Ingredients

Flaxseed, Boiling water, Mixed seeds, Olive oil, Salt

Notes

Mixed seeds (choice of pumpkin, sunflower, sesame, hulled hemp, etc), Olive oil (optional, for the parchment paper)

Allergens

May contain sesame

Dietetics

Dietary regimen

Vegan, Vegetarian, Gluten-free, Dairy-free, Egg-free, Oil-free, High-fiber

Calories

295 kcal

Macro nutrients

Protein: 10g, Fat: 22g, Carbohydrates: 14g, Fiber: 10g, Sugars: 0.8g, Omega-3 fatty acids: 4.2g

Nutritional Information

Minerals

Calcium: 110mg, Iron: 2.6mg, Magnesium: 145mg, Potassium: 230mg, Zinc: 1.8mg

Vitamins

Vitamin E: 4.2mg, Vitamin B1: 0.35mg, Folate: 45mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Easy (1/4)

Steps

11 steps

Equipments

Utensils

mixing bowl, measuring scale, measuring jug, measuring spoon, spoon, baking tray, parchment paper, spatula, metal storage tin

Appliances

Oven, Kettle

Type

Type

Type Of Dish

Side Dish, Snack, Appetizer

Occasions

Aperitif, Party, Picnic, Lunchbox

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Crunchy, Crispy, Firm, Seedy

Flavors

Nutty, Toasty, Salty, Earthy

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 7 days (Store fully cooled crackers in an airtight metal tin,Keep away from heat and light,Keep in a dry cupboard), fridge : , freezer :