I've made a gluten-free version of our very tasty cheese scone recipe before, but the texture just wasn't quite right. More often than not I just find myself buying rice or corn based crackers because it's the easiest way to get my salty, savoury fix.
Which is why I did a giddy dance around the kitchen after my first bite of these insanely tasty crackers. They are SO easy and quick to make, the biggest problem is that they are disappearing so quickly around here that I'm going to be making a new batch every two days at this rate!
1 cup sunflower or pumpkin seeds (or 1/2 of each)
1/2 cup sesame seeds
1 clove of garlic (chopped) or 1 tsp garlic granules
1 tsp sea salt
1 tbsp olive oil
Handful of basil leaves (or 1 tsp dried basil)
1 tbsp chia seeds
2-3 tbsp water
Put the cup of sunflower/pumpkin seeds in the food processor with the garlic and sea salt. Blend until you get a dense flour-like consistency.
Add the sesame seeds, basil and chia seeds and olive oil and pulse until combined.
Add 2-3 tbsp of water one tbsp at a time. You want it to have just enough moisture to bring the mix to a dough-like consistency.
Empty into a baking tray lined with baking paper and press down with a spatula until evenly spread across the whole baking tray. I found it easiest to put another piece of baking paper on top and also used my fingers to even it out.
Score the mix with a knife into 20 pieces and bake at 180 degrees until golden brown. This may be anywhere between 15-30 minutes depending on your oven. The crackers should feel dry to the touch on top.
Remove and allow to cool before breaking into pieces.
Try not to eat all at once!
Other options for seed combinations: poppy seeds, black sesame seeds, flax seed, linseed
Other options for herb combinations: thyme or rosemary
Based on a Petite Kitchen cookbook recipe and tweaked at my end.
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