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A crunchy, cracking snack; mixed seeds baked to a crispy sheet, then broken into shards to crumble over your salad or to pair with a chunk of cheese for a moreish bite. And it’s healthy as well as gluten free and keto-friendly!
Here is another one of my copycat recipes: seed crackers as encountered and devoured at L’Enclume in Cartmel.
They were presented exquisitely in a box; every course at L’Enclume seems to have as awesome a packaging as content, to make you unsure which parts were not edible. They were also served specially to The Weather Man who at the time was suffering from mild gluten intolerance. I got a chunk of gorgeous sourdough but I was eying up his crackers so enviously I was finally thrown a shard. Amazing: salty, super-crunchy, wafer thin but with seeds miraculously intact; I thought at the time it must have taken intricate cheffy procedure and special equipment to make them.
It absolutely is not the case. And if you, like me, are a birdbox hoarder of seeds, you can have these as often as desired; and that will certainly be often. They are a versatile snack – a good source of protein, healthy fat and fibre. Vegetarians especially appreciate them: a salad turns into a proper meal with a liberal sprinkling of seeds or, like in this case, with seed crackers to munch alongside. They go with cheese as well as much less interesting oatcakes and you can even make a gluten-free (skip millet) or keto (skip millet and maple syrup) open sandwich of sorts out of them when buttered and/or spread with ham or salami.
Seed crackers are a layer of assorted seeds, the more varied the merrier, held together with egg white and a little maple syrup, and baked into a thin sheet. No worries even if you are not awfully meticulous spreading them into a single layer: just bake them a bit longer if the layer is thicker. And once they are out of the oven and cooled on the parchment they baked on, you can cut them into squares, break pieces off at random or crumble them over dishes to use as a topping. Add Parmesan; add honey; mix in herbs or spices – these are so easy to make you can experiment away. I will make my point though: more often than not the plain is the kind we return to.
seed crackersServings: makes 8-10 large crackersTime: 45 minutes
- 60g pumpkin seeds
- 60g sunflower seeds
- 30g pine nuts
- 15g white sesame seeds
- 15g black sesame seeds
- 10g poppy seeds
- 10g millet grain (skip for keto version)
- 1 tbsp. maple syrup (replace with soy sauce for keto version)
- 1 tbsp. olive oil
- 1 large egg white
- 40ml water
- ½ tsp salt
1. Stir all the seeds and grains together in a bowl. Stir in the maple syrup and oil.
2. Beat the egg white with water and salt until foamy. Add to the seeds and mix thoroughly. Let the mix stand about 15 minutes to allow the water to be absorbed.
Preheat the oven to 180C/350F/gas 4.
3. Line a large baking sheet with parchment. Scrape the seed mix onto it and spread and flatten it evenly with a palette knife so it’s not thicker than 5mm.
4. Bake for 15 minutes until the seeds are toasted and browned around the edges and the mix is completely firm. Remove from the oven and cool on the parchment on a wire rack.
5. When cold and set, break it into shards or cut with a sharp knife into triangles or any shapes of your choice. Store in an airtight container.