• Katherine Arthurs

Afternoon Snack Seeded Crackers

It's snack time...ALWAYS! and lately, we have been looking for an upgrade to our store bought crackers. With tons of seeds in our pantry, I figured let's try it.

All the seeds are small enough so they aren't chewy + they give it a good bite + crunch. Spelt flour is SO easy to digestive so we kept eating + eating these.

These crackers are a great way to get your seeds into your guts - always nice to get some extra flax + chia in your diet.

The sea salt sprinkle on top is nice too - since I love salt flavored anything, these crackers were great with my Garlic + Kale Hummus.

Afternoon Snack Seeded Crackers

Inspired from Donna Hay's Seeded Crackers

1/4 cup sunflower seeds

1/4 cup pumpkin seeds

1/4 cup flaxseeds

1/4 cup sesame seeds

2 tablespoons chia seeds

1 teaspoon coarse sea salt, plus more for finishing

1 cup spelt flour

1/2 cup warm water

1/3 cup olive oil

Preheat your oven to 350F.

Place all the seeds, salt + flour into a large bowl. Stir to combine with a rubber spatula. Add the water + oil. Mix it together to form the dough. It may be a crumbly - continue to work it together with the spatula.

Divide it in half. Using parchment paper, add half of the dough in between two pieces. Roll out until it is the thickness of a store bought cracker - pretty thin. Try to make the entire dough the same thickness.

Bake for 15 minutes or until it's golden. Remove from oven. Sprinkle with sea salt. Using the parchment paper ends, transfer the crackers to a wire rack to cool. Break into large pieces to serve. Store in an airtight container for for 2 weeks.

Serve with my garlic + kale hummus or your favorite dip.