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Hi.

Welcome to my World Wide Kitchen..this space is for individuals seeking inspiration on living a healthy sustainable lifestyle

Enjoy x

Super Seed Crackers

Super Seed Crackers

These are my ALL TIME FAVOURITES.

Not a lot of explanation needed just make and see for yourself. These are Gluten free and Vegan, feel free to mix up the spice flavour combos a few suggestions below.

-Curry Kick-Turmeric, curry powder, fennel and coriander seeds

-Cheesy- Tamari and nutritional yeast

-Italian- mixed herbs (oregano, basil, parsley), nutritional yeast

-Beetroot- Beetroot powder or grated beetroot, balsamic vinegar, cumin seeds

I use my dehydrator for this recipe because the crackers will be extra crunchy and keep for up to 2 months in a airtight container. But these can be easily made in a oven either baked for 30-40mins on 180 degrees till crispy OR low heat baking 75-85 degrees for 8 hours.

Enjoy xx

Super Seed Crackers

Healthy Crispy gluten free flavour bombs

Ingredients:
  • ½ cup Sunflower seeds
  • ½ cup Pepitas
  • 4 Tbs Chia seeds
  • ¼ cup Linseeds
  • ¼ cup Sesame seeds
  • 2 Tbs Cumin seeds
  • 1 Tsp Oregano or rosemary
  • Sprinkle Himalayan rock salt
  • 3 Tbs Nutritional Yeast
  • 3 Tbs Psyllium Husk
  • 1 Tbs Apple Cider Vinegar
  • 1 Tbs Tamari

Instructions:
  1. Mix all seeds in a large bowl and completely cover with luke warm water and let soak for at least 15 minutes.
  2. Add psyllium to seed mix and stir and allow to sit for another 5 minutes. To the bowl add the herbs and spices as well as wet ingredients thoroughly mix through and leave for another 15 minutes.
  3. Take a large handful of the mixture and roll out on to a sheet of baking paper. For convenience when rolling out cover the seed mixture with a top layer of baking paper so the mixture doesn’t get stuck on your rolling pin. If too dry (and not sticking together) add more water to the mixture.
  4. Roll crackers out to a 1-2mm thin layer (as thin as possible without separating the mixture). Make sure when rolled out the mixture is tight and densely packed together with no holes.
  5. With a large knife make indents into the rolled mixture of your preferred cracker size.
  6. Repeat until all mixture is used.
  7. DEHYRDRATING METHOD: Put on dehydrating trays and cook at 65degrees for up to 20 hours until crispy and golden brown. OVEN METHOD: bake at 180 degrees for 30-40 minutes or 75-85 degrees for 8 hours.
  8. Once cooled the crackers will crisp up more. Snap crackers into shapes and store in an airtight container for up to 2 months.
  9. Served on a platter or with hummus or guacamole..and Enjoy!
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