Seed crackers
Preparation: 67 min.

Seed crackers

vegetarian snack bread take-away lunch lunch

From Ik eet zo graag 2

Find a recipe easily through the app!

Download here
To overview recipes

About this recipe

Perfect for serving with carrot hummus!

Ingredients for
-
+

70 g almond flour
70 g almond flour
70 g almond flour
70 g almond flour
70 g almond flour
70 g almond flour
70 g almond flour
70 g almond flour
70 g almond flour
70 g almond flour
70 g linseed, dark brown
70 g linseed, dark brown
70 g linseed, dark brown
70 g linseed, dark brown
70 g linseed, dark brown
70 g linseed, dark brown
70 g linseed, dark brown
70 g linseed, dark brown
70 g linseed, dark brown
70 g linseed, dark brown
70 g sunflower seeds
70 g sunflower seeds
70 g sunflower seeds
70 g sunflower seeds
70 g sunflower seeds
70 g sunflower seeds
70 g sunflower seeds
70 g sunflower seeds
70 g sunflower seeds
70 g sunflower seeds
70 g pumpkin seeds
70 g pumpkin seeds
70 g pumpkin seeds
70 g pumpkin seeds
70 g pumpkin seeds
70 g pumpkin seeds
70 g pumpkin seeds
70 g pumpkin seeds
70 g pumpkin seeds
70 g pumpkin seeds
1 tablespoon of psyllium
1 tablespoon of psyllium
1 tablespoon of psyllium
1 tablespoon of psyllium
1 tablespoon of psyllium
1 tablespoon of psyllium
1 tablespoon of psyllium
1 tablespoon of psyllium
1 tablespoon of psyllium
1 tablespoon of psyllium
2 tablespoons of light soy sauce
2 tablespoons of light soy sauce
2 tablespoons of light soy sauce
2 tablespoons of light soy sauce
2 tablespoons of light soy sauce
2 tablespoons of light soy sauce
2 tablespoons of light soy sauce
2 tablespoons of light soy sauce
2 tablespoons of light soy sauce
2 tablespoons of light soy sauce
30 g coconut fat
30 g coconut fat
30 g coconut fat
30 g coconut fat
30 g coconut fat
30 g coconut fat
30 g coconut fat
30 g coconut fat
30 g coconut fat
30 g coconut fat

Order online

Delhaize
Share Court

Preparation

Mix all the dry ingredients for the crackers and season with pepper. Be careful with salt, as the soy sauce is also already salty. Pour in 200 milliliters of hot water, the soy sauce and the coconut fat. Mix well and let rest for about 10 minutes so that the liquid is well absorbed.

Place the dough between two sheets of baking paper and roll flat (about 3 mm). Remove the top sheet and place in a moderately hot oven at 160 °C for 40 minutes. After 40 minutes, turn the large cracker over, remove the baking paper and let it bake for another 20 minutes. Turn off the oven, but let the cracker cool in the oven. Then break into pieces.

"These seed crackers are crunchy and have a lot of flavor because they also contain some almond flour."

This is a recipe from

Ik eet zo graag 2

Ordering More info
Share Court