Perfect for eating with a dip or with cheese. These thin crackers contain lots of fiber and omega-3, and are an excellent source of heart-healthy, inflammation-reducing, essential fatty acids.
Makes 24 small crackers (calories per cracker)
1/3 cup spelt flour (or any whole grain flour)
1/4 cup cold water
1 heaping tsp Marmite (or yeast extract equivalent, optional)
1/4 cup hot water
Extra flavoring, such as black pepper, chile, rosemary, or thyme
1/2 cup seeds made up of equal amounts of golden flaxseeds, chia seeds, sunflower seeds, and sesame seeds
1/4 tsp sea salt
Preheat the oven to 300ºF. In a medium bowl, mix the flour and 1/4 cup cold water. In a separate bowl, dissolve the Marmite in 1/4 cup hot water and pour it into the flour. Add extra flavoring or herbs, if using. Now stir in the seeds and the salt. Leave the dough to bind for 15 minutes, stirring occasionally.
Line a large baking sheet with parchment paper and brush oil liberally over the surface, or use a silicon baking pan or mat. Put the mixture onto the tray and spread it very thinly with the back of a fork, to about 1/8-inch thick. Sprinkle with a little extra salt and bake for about 20 minutes.
Then, using a knife, slice the baked dough into small crackers. Carefully remove them from the parchment paper and turn them over. Return them to the oven for another 15 minutes or so, until they start to turn golden. Turn the oven off but leave the crackers inside for another 15 to 30 minutes to let them dry out. They can be stored in an airtight container for up to a week.
Tip: make sure chia makes up a quarter of the seed mixture, as it helps to bind the crackers. The rest of the seeds can be adjusted according to taste.
• CALORIES 50
• PROTEIN 2G
• FAT 4G
• FIBER 1G
• CARBS 2G