Go Back
Ro

Sunshine Seed Crackers

Crisp, lemony seed crackers with rosemary—nutrient-dense, satisfying and made for sharing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 60 crackers
Course: Pantry, Snack
Cuisine: Nosh Rocks
Ingredients Method Notes

Ingredients
  

  • 1 cup linseeds ground
  • 1 cup sunflower or pumpkin seeds
  • 1 cup water
  • Zest and juice of 1 lemon zest finely chopped
  • 2 tbsp rosemary finely chopped, plus other herbs to taste
  • 1/2 tsp salt or to taste

Method
 

  1. Preheat the oven to 120°C.
  2. Grind the linseeds and sunflower seeds if you wish; this helps your body absorb them. Finely chop the lemon zest and rosemary.
  3. Mix all the ingredients together and leave for about 10 minutes, until firm.
  4. Divide the mixture in two. Spread each half on baking paper or a silicone mat and flatten to no more than 3 mm thick.
  5. Mark into squares with the blunt side of a knife.
  6. Bake at 120°C until crisp, about 1–1½ hours, turning after 30 minutes. Cool completely and store in an airtight container.

Notes

Enjoy with organic cheese, butter or Ro’s sunflower seed pâté.