Spring’s arrival means the birds are on their way back. And although you might not want to eat like a bird all the time, it doesn’t hurt to incorporate a little of their healthy diet into your own with these tasty and nutritious seed crackers.
Find out more about the health benefits of seeds >>
Spring seed crackers
Serving size 30–40
Recipe inspired by Whole Foods Market
- 1/2 cup sunflower seeds
- 1/2 cup pumpkin seeds (pepitas)
- 1/2 cup flaxseeds
- 1/4 cup sesame seeds
- 1 cup rolled oats
- 1/2 cup almond milk
- 2 tablespoons olive oil
- 2 tablespoons rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2 garlic cloves, minced
- 1/4 teaspoon onion powder
- Preheat the oven to 375 degrees F.
- Place the rolled oats, 1/4 cup of sunflower seeds, 1/4 of cup pumpkin seeds and 1/4 cup of flaxseeds in a food processor or grinder, and blend until they form a fine powder. Pour into a medium mixing bowl.
- Add in the almond milk, olive oil, rosemary, salt, baking powder, garlic and onion powder, and stir until combined.
- Pour in the sesame seeds as well as the remaining sunflower seeds, pumpkin seeds and flaxseeds. Combine thoroughly.
- Lay a sheet of parchment paper over a large cutting board.
- Shape the dough into a ball, and place it on the parchment paper.
- Using a rolling pin, gently roll out the dough to roughly half a centimetre.
- Use a sharp knife to delicately cut lines 1-1/2 inches apart down the dough horizontally and vertically to divide it into crackers.
- Carefully transfer the parchment paper to a large baking sheet.
- Bake in the oven for 20–25 minutes. Edges should be slightly browned and the insides of the crackers should no longer seem too doughy.
- Remove from heat, and let the crackers cool completely before transferring them to a resealable container for storage.