In what seems to be a blink of an eye, most of the leaves in the backyard have now fallen to the ground…
It is a sad day.
I dream of happier, carefree days, in mid-September…
For now, we rake.
For hours and days on end, we rake until the blisters are so bad and our backs ache so much, we feel like we need to hibernate all winter until we realize that soon we will be shovelling snow, which is much worse.
It’s ok though, I am an Endurance Athlete, remember? ;)
For now, Sketchie gets his Halloween haunt on.
Because soon he will hibernate for the Winter…
When we finally come inside we shall enjoy Multiseed crackers, only because they are the perfect vehicle for hummus…
…and hummus is my comfort food.
Easy Multiseed Crackers
I call these the ‘plain janes’ of seed crackers; they are so simple and you can dress them up any way you want them, playing around with different herbs and spices. I think they are the perfect vehicle for hummus or other flavourful dips like guacamole and they are strangely addicting, even if the flax seeds stick to my teeth!
Adapted from here.
Ingredients:
- 1 cup flax seeds, soaked in 1 cup water for 1 hour
- 1/3 cup sunflower seeds
- 1/4 cup sesame seeds
- 2-3 tbsp pepita seeds
- Sea salt, lots and lots of sea salt, to taste (1 tsp?)
- Freshly ground black pepper
- Herbs of your liking (I used 1/2 tsp Italian seasoning)
Directions: Mix 1 cup of flax in a bowl with about 1 cup of water. Stir well and let it sit for about 1 hour. In that time, the flax will ‘gel’ up and will have absorbed most of the water. It will be thick. Preheat oven to about 150F or use a dehydrator. Stir in the rest of the seeds and your desired herbs and spread the mixture onto a parchment lined baking sheet or dehydrator sheet. Sprinkle with lots of sea salt and freshly ground black pepper. Bake in the oven for about 50-70 minutes on each side (estimate only) until the desired crispness is achieved. I used a dehydrator and I dehydrated them for about 90 minutes on each side at 115F.
I was so amazed at how easy these were to make!
You simply soak some flax seeds until they gel up, then add the rest of the seeds, herbs, and seasonings, and then bake, flipping once, until firm.
They are oddly addicting and so satisfying with their nutty and salty flavour and chewy texture. Two thumbs up!
For now, work calls me. Have a great day!
Finally a cracker I can eat (I’ve got a ton of food intolerances). These crackers are in my oven now!!! Thank you for posting directions for those of us who don’t own a dehydrator!
You are the best! Some days I just want to eat your blog!
Your seed crackers look yummy AND satisfying! I love the idea!
Those crackers look like they would go amazing with a raspberry/chia seed pudding and some white wine. I could see that being a great spread before a holiday cocktail party. As always, your food makes me drool. :)
Absolutely gorgeous pictures! I love the one with the glowing eyes with Sketchie :)
Your crackers look great, I buy Marys Gone Crackers, but, since I live in Australia I pay around $8.95 for a box, which is abit of money for a box of crackers, I am going to have a go at making these, it will prove to be cheaper.
I guess I will not say then that it is a beautiful sunny day in Melbourne today as we head into Summer.
Delicious! I adore raw (dehydrated) seed crackers…so tasty and much lighter than grain and nut based crackers. Thanks for sharing this recipe.
Wow! that is easy!! Looks delicious!!!
I love sketchie!!! Please put more pics of him on the blog… he is so adorable!!
Hi fo yuou use golden or regular whole flax seeds? What can I substitute for the pepita seeds?
Ahh don’t remind me that winter is coming! I’m so not ready for those months of cold. :P
Wow, do these look amazing, Angela! I think it would be fun to make a sweet version, maybe with a little cinnamon! Delicious!
hummus is a comfort food of mine as well- and those crackers look like Mary’s! Yum!
Thanks for these Angela! I made these last night, and followed your recipe exactly. I seasoned mine with dried oregano, garlic powder and black pepper and they are awesome!!! They did take longer than 70 minutes to harden (I would actually say double that, in a 170 degree oven) but other than that, the recipe was spot on! I am so happy to have found an inexpensive, and wheat free cracker. Thanks!
Oops! I just saw that you said 50-70 mins PER SIDE. In that case, the recipe is perfect as written :)
Ok, I’m totally being a stalker right now, but I also wanted to add in that I cut mine with a pizza wheel before they were 100% hard, so they came out in perfect, cracker-shaped squares. Can you tell I’m instantly obsessed with these? OK, that is all.
I always smile when you post Sketchie’s picture because he’s so darn cute!
I love, love, love your Halloween picture of Sketchie, and your capture. It made me laugh and remember my kitties :0)
Oh nooo! Your tree picture nearly made me cry! I’m mourning the loss of the leaves in my neighbourhood, too. Most of them are still there, for now… But only just :( I’m glad you followed up with some cute (and funny) kitty pics hehe
Hey Angela, I wanted to make these but I can’t decide if ground flax seeds would work, or if I need to make them with whole flax? thanks!
I just took these out of the oven and they are unbelievably good. Mine were a bit crumbly – lots of flax seeds fell off. I’ve still got plenty of solid crackers left, though. Did that happen to you too?
I’ve got these cooking in the oven as I type this! Do you have any favorite hummus recipes that you recommend, Angela?
I have one on my recipes page that is good!