Back to Recipes

Spiced & Seeded Crispbreads

15 mins + 2 hours 16 Servings

These crunchy crispbreads are packed full of plant protein and free from any grains. They are naturally vegan and Gluten Free. Enjoy them as a snack dipped in hummus or as a healthy lunch topped with mashed avocado and roasted chickpeas. The possibilities are endless with these versatile crackers.

40g Chia seeds

1.5 tbsp flax meal

180ml water

1.5 tsp coriander seeds

1 tsp cumin seeds

1 tsp fennel seeds

1 tsp chilli flakes

50g pumpkin seeds

35g sesame seeds

35g sunflower seeds

40g hemp seeds

40g flax seeds

1 tsp Himalayan salt

0.5 tsp ground black pepper

Preheat oven to 120C.

  1. Place chia seeds and flaxmeal into a bowl, add the water, mix well and set aside for 10 mins to swell into a thick gel.
  2. Preheat a small frying pan. Toast the coriander, cumin and fennel seeds and chilli flakes for 30-40 seconds until fragrant, then crush in a pestle and mortar until coarsely ground.
  3. Add all the ingredients together and mix well.
  4. Roll the seed mixture out between 2 pieces of parchment paper into a large rectangle. Use the back of a knife to score 16 large crackers. Discard the top sheet of paper.
  5. Bake the crackers for around 1.5-2 hours, until crisp and completely dried out. You can also dehydrate them at 60C for 4 hours.
  6. When done, break up into individual crackers and store in an airtight container for up to a month.