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SPIRULINA SEEDED CRACKERS

These crackers are not only crisp and crunchy but also packed with healthy goodness. A mix of seeds and seasonings give them loads of flavour and nutritional benefits.
They make a great light snack, perfect for lunch if you’re after something healthy that won’t leave you feeling too heavy in the middle of the day.
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Prep Time 30 minutes
Servings 6 - 8

Equipment

  • 1 Large mixing bowl
  • 2 baking trays for oven or dehydrator
  • baking paper or teflex sheets

Ingredients
  

CRACKER INGREDIENTS

  • 1/2 cup golden linseed
  • 1/4 cup linseed meal
  • 1/2 cup pepitas
  • 1/2 cup white sesame seeds
  • 1/2 cup hemp seeds
  • 2 tablespoon dried onion flakes
  • 1 tablespoon garlic powder
  • 2 tablespoon bagel seasoning (optional or 1 teaspoon salt)
  • 1 teaspoon spirulina powder
  • 1 cup filtered water
  • Salt flakes for garnish (optional)

NOTE: Flax meal can be made by placing linseed in a blender or seed grinder and blending to form a flour. Or you can buy flax meal at a health store or the health section at the supermarket.

Instructions
 

METHOD

  • *In a large mixing bowl add the first nine ingredients. Take a spatula and give a good mix. Pour in filtered water 1/4 cup at a time, stirring to incorporate all the ingredients. Mixture should be firm and moist.Let the mixture rest for at least 20 minutes.
    Resting the mixture allows the linseed to expand and absorb the liquid creating a gel like substance that helps as a binder.
    *Line two baking trays with baking paper or tefllex sheets for oven baking do the same if using a dehydrator.
    *Divide the mixture between the trays and spread out evenly and thinly using a spatula or offset spatula to smooth it out.
    *Take a sharp knife press down gently, and score into cracker shapes.
    *Pinch salt flakes between your fingers and sprinkle over the crackers before you bake them.

BAKING IN THE OVEN METHOD

  • *Place trays second from the bottom rung of your oven.
    Bake at 140° C or 284° F for approximately 45 – 60 minutes.
    Cooking them on a low temperature ensures slow even baking without burning the crackers. Check after 30 mins. If the crackers feel firm when you touch them remove the tray from the oven and gently flip the crackers over, return trays to the oven for another 20-30 mins. 
    *Check for doneness they should feel firm and crisp. Remove from the oven, break up the crackers carefully with a knife or your hands. 
    * Leave them on the tray to cool completely.
    *Store in airtight containers, preferably glass.

DEHYDRATOR METHOD

  • Place trays in the dehydrator at 42°C 0r 107°F and dehydrate for 8-10 hours.
    Remove trays and gently flip them and peel off teflex sheet, it should peel off easily.
    *The crackers should now just be on a mesh sheet, place back in the dehydrator and continue drying another 8-10 hours.
    *crackers are done when they are completely dry and crisp and crunchy.
    *Once crackers are completely dry store in airtight container.
  • ENJOY THESE SPIRULINA CRACKERS WITH YOUR FAVOURITE DIPS OR SPREADS