Orange-kissed seed crackers

Orange-kissed seed crackers

By
From
The Green Kitchen
Makes
20
Photographer
Johanna Frenkel

These gluten-free and nut-free multi-seed crackers are almost too easy to make – no kneading or leavening needed. Just stir the ingredients together, flatten out on a tray and bake. You will end up with delicious crispy crackers that are great with any of the spreads in this chapter. If you can’t find hemp seeds increase the amount of sunflower seeds. If you like your seeds natural omit the orange juice and honey.

Ingredients

Quantity Ingredient
60g sunflower seeds
60g sesame seeds
40g linseeds, ground
60g hemp seeds
100g amaranth flour
1 1/2 teaspoons sea salt
60ml olive oil
2 tablespoons orange juice
1 tablespoons honey, (use maple syrup if you are vegan)

Method

  1. Preheat the oven to 150°C.
  2. Reserve a quarter of the seeds for topping then mix all the ingredients, except the orange juice and honey, with 300 ml water, using a wooden spoon in a medium-sized bowl. You should have a loose batter. If it is not loose enough, add some more water; it will evaporate as you bake the crackers.
  3. Line two 30 x 35 cm baking trays with baking paper and pour the batter on. Use a spatula to flatten it out as thinly as you can. Bake in the oven for 25 minutes.
  4. Meanwhile, whisk together the honey and orange juice in a small bowl. Remove the trays from the oven, brush the crackers with the orange glaze and sprinkle with the remaining seeds. Cut into 5 cm pieces and bake for 30 minutes more or until they are crunchy. Cool on a wire rack.
Tags:
The Green Kitchen
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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