Two self-confessed foodies enjoying one mouthful after another...

  • Jo

6 Seed Crackers (GF)

Thankfully I have quite a lot of family and friends that are like me, foodies! It's great as we get to share ideas, recipes, tips and most of all good food. Sadly some are not as close in location as we would like, yes it's a mutual feeling, but none the less we are close in spirit.

Grub and Chow, a beautiful soul named Ursula, has been part of my life for as long as I can remember and that's something that I will treasure for the rest of my lifetime. We may live in different states of Australia but we do manage to catch up occasionally. Having grown up together we have many bonds especially our passion for cooking.

Needless to say when I saw these crackers pop up on her Instagram feed I cheekily messaged her for the recipe. And just like always she forwarded me the recipe sealed with a love heart because she is gorgeous inside and out. Obviously once my crackers were cooked I showed her my creations and ever encouraging was told that they look amazing. I was then informed that from her Instagram post she had won a competition ran by mymarketkitchen for her version of these crackers.

Crisp, gluten free, tasty, quick and easy - all perfect descriptors for these crackers which are strong enough to hold toppings or even just perfect by themselves.

6 Seeds Crackers

(recipe sourced from Grub and Chow)

Recipe makes: 36

Smart Points Per Cracker: 2

50 grams Sunflower Seeds

50 grams Pumpkin Seeds

50 grams Sesame Seeds (mixed)

50 grams Poppy Seeds

50 grams Flaxseeds

50 grams Chia Seeds

2 teaspoon chilli flakes

½ teaspoon salt, additional to sprinkle

250 ml water

2 tablespoons maple syrup

Preheat oven to 160 degrees Celsius.

Place all dry cracker ingredients in a bowl and stir through the water and maple syrup.

Allow standing for 15-20 minutes while the chia and flax absorb the water and bind the mixture.

Line an oven tray 38 cm x 26 cm with baking paper.

Spread a thin layer of the mixture on oven tray, aim for 3mm. They need to be strong enough to hold a topping but still delicate.

Sprinkle remaining salt evenly across cracker batter.

Bake crackers for 30 minutes.

Remove from oven and cut into desired triangle or square shapes while still on lined oven tray.

Bake for a further 30 minutes or until golden and crisp.

Allow to cool.

Store in a sealed container (if you have any left).


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