Artisan-style multi-seed crackers

Ingredients

• 50gr sunflower seeds

• 40gr pumpkin seeds

• 35gr chia seeds

• 25gr roughly ground walnuts (pulse in a spice grinder or use a pestle and mortar)

• 20gr golden linseed (you can use all brown or all golden)

• 20gr brown linseed (you can use all brown or all golden)

• 20gr white sesame seeds

• 20gr black sesame seeds (you can use all white)

• 20gr gluten-free oats

• 15gr poppy seeds

• 2tsps roughly ground fennel seed (pulse in a spice grinder or use a pestle and mortar)

• 1.5tsps dried rosemary

• 1/2tsp fine Himalayan or fine sea salt

• 1/2tsp ground black pepper 

• 250ml cold water

Method

In a medium-sized bowl, I mix all of the nuts, seeds, oats, herbs, and spices and pour in the water. After a thorough mix, I cover the bowl and set it aside for 90 minutes, or until all the water is absorbed and the mixture is gelled together. 

I turn on the oven to 150ºC and leave it to reach temperature. In the meantime, I line a baking sheet (approx. 30x30cms) with parchment paper, transfer the seed mix onto it, cover it with another sheet of parchment, and use a rolling pin to spread the mixture as evenly as possible. I scrape any leftover seeds from the parchment on top and using a silicone spatula, I press down the mixture a few times, ensuring it’s as even as possible. Using a pizza cutter, I score the shape of the crackers into the mixture. This helps me cut them out once they are crisp and ready. 

Once the oven is warm, I place the baking sheet onto the middle shelf and leave to bake for about 30 minutes before checking. At this point, the crackers should look golden. If they are looking a bit too brown, I lower the temperature to 130ºC, however, with my oven, I usually give them another 15 minutes at 150ºC before doing so. After that, I lower the temperature to 130ºC and check on the crackers every 10 - 15 minutes to ensure the colour is still golden and beautiful (about another 45 minutes). The crackers will be done when they feel fully crisp with no part that is soft to the touch. I find that there are always 3 to 4 in the middle that remain a bit soft so I tend to move the ones that are completely crisp onto my cooling rack, turn the ones that are still slightly soft upside down on the baking sheet, and use the residual heat in the oven (so oven is off but still warm) to dry them out completely for about 10 - 15 minutes. 

These artisan-style seeded crackers will make any cheese board look special and make for a perfect homemade gift. Package into an airtight bag, container, or jar, pair with the spiced caramelised onion and port chutney and a lovely slab of cheese and I can guarantee, you’ll be the star gifter the festive season. Enjoy!