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You are here: Home / BLOG / Archives / SEED CRACKER RECIPE

SEED CRACKER RECIPE

May 16, 2018

The Style Aesthetic | How to Make Seed Crackers Recipe | New Zealand Lifestyle Blog

I’ve made these seed crackers so many times and everytime I’m asked to share them so I’m sharing the Seed Cracker recipe here.

Click on any of the images to save to Pinterest or print off the recipe below.

The Style Aesthetic | Seed Cracker Recipe | New Zealand Foodie Blog

The humble healthy seed crackers have been shared so much on instagram probably because they are so damn tasty!

The Style Aesthetic | Seed Cracker Recipe Close Up | New Zealand Lifestyle Blog

This seed cracker recipe that I have created is adapted from the Donna Hay Seeded Cracker recipe but with a few small touches that I prefer.

The Style Aesthetic | Seeded Cracker Recipe | New Zealand Foodie Blog Don’t be scared that they are too hard to make they are actually super quick and easy once you give them a go!

The Style Aesthetic | Seeded Crackers Recipe | New Zealand Lifestyle Blog

The Style Aesthetic | Seeded Crackers Recipe | New Zealand Lifestyle Blog

The Style Aesthetic | Seeded Crackers Recipe | New Zealand Lifestyle Blog

The Style Aesthetic | Seeded Crackers Recipe | New Zealand Lifestyle Blog

The Style Aesthetic | Seeded Crackers Recipe | New Zealand Lifestyle Blog

You can serve these seed crackers with cheese or avocado, and these crackers are perfect for grazing platters!

The Style Aesthetic | Seed Cracker Party Platter

I like to use the small broken pieces to sprinkle on my salads!

I hope you love them!

SEED CRACKERS

Clean + healthy seeded crackers that are so quick and easy to make!

They will become a family favourite!

  • ½ cup sunflower seeds
  • ¼ cup linseeds
  • ¼ cup sesame seeds
  • ¼ cup parmesan (plus extra for sprinkling)
  • 2 Tablespoons black chia seeds
  • 1 teaspoon dried garlic granules (Greggs)
  • 1 teaspoon Pepper & Me Man Grind (or salt) (plus extra for sprinkling)
  • Pepper
  • 1 cup white rice flour
  • ½ cup water
  • ⅓ cup extra virgin olive oil
  1. -Preheat oven to 180 degrees
  2. -Place everything in a large bowl and stir
  3. -Divide the dough in half and roll each lot out onto a baking tray between two sheet of non-stick paper. I like rolling it out as thin as I can
  4. -Remove the top sheet of baking paper and sprinkle with salt
  5. -Score the crackers gently with a sharp knife into the rectangles
  6. -Bake for 15-20 minutes or until golden and crispy
  7. -Break up once the crackers have cooled
  8. -Store in an airtight container for up to 2 weeks.

Free Meal Planner | The Style Aesthetic

2 Comments · Archives, BLOG, FOOD

Comments

  1. Barbara Smith says

    September 1, 2019 at 11:48 am

    Are these keto friendly as they have rice flour in them.

    Reply
    • The Style Aesthetic says

      September 2, 2019 at 4:03 pm

      Hi Barbara as far as I know rice flour isn’t keto friendly you could try almond flour instead x Julie

      Reply

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Jules Cavanagh | The Style Aesthetic

I’m Jules, welcome to ‘The Style Aesthetic‘ a New Zealand lifestyle blog featuring food, family adventures, children’s parties and styling!  Check out my about page for more info.

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