The best recipes are often those shared by family and friends. As recipes are passed around individual tweaks and adjustments are introduced to improve the outcome. Nina’s sister gave her this family recipe for whole food seed crackers when she visited her in Sweden. They are easy to make and delicious with many different cheeses.
This recipe has been selected as one of the top three recipes in the Snack Category for the Healthy Eating Challenge at Ottawa Healthy & Wellness Expo on Saturday, January 27. We are excited to share it with our readers.
Stay tuned for an update on the expo and the contest!
- 1 ¼ cups flax seeds
- 3 Tablespoons + 1 teaspoon sesame seeds
- 3 Tablespoons + 1 teaspoon sunflower seeds
- 3 Tablespoons + 1 teaspoon pumpkin seeds
- 1 ¼ cups water
- ½ teaspoon dulse flakes or Herbarmare salt
- Mix all the seeds together in a bowl.
- Add the water and let the seeds soak for 4 hours.
- Turn on your oven to the lowest setting and line a baking sheet with parchment paper.
- Strain the soaked seeds to remove any excess water. Add the Herbamare salt or the dulse flakes and stir well.
- Spread the seeds evenly into a single layer on the prepared baking sheet.
- Bake for 6-8 hours in the oven, opening the oven door periodically to release any moisture (twice should be enough).
- Remove the baking sheet from the oven and let the crackers cool down completely before cutting with a dough scraper or similar tool.
- You could also use a food dehydrator; in which case, you should follow the manufacturer’s instructions.
- Break the crackers into smaller pieces and serve together with a nut butter or a nice cheese.