MULTI SEED CRACKER

Are you crazy about seeds like me? I love this healthy, fibre packed multi seed cracker with texture just by itself or butter or cheese or any dip to satiate my hunger pangs. Thanks to my dear friend @sophia for sharing her recipe which I have tweeted a bit as per my liking. Do give it a try and you won’t regret it!!

INGREDIENTS:

• 50 gms Sunflower seeds

• 50 gms Melon seeds

• 100 gms Pumpkin seeds

• 100 gms Sesame seeds

• 50 gms flax seeds

• 50 gms Corn flour

• 50 ml Canola oil/sunflower oil/vegetable oil

• 180 ml - 200 ml boiling water

• 6 gms or 1tsp Sea salt

TOOLS:

• 2 Baking tray

• Baking paper: 3 Sheets (30x40 cms)

• Rolling pin

• Big Bowl

• Spatula to mix
  

METHOD:

• Heat the oven to 150 degrees with fan on

• Mix all the dry ingredients together in a bowl. Then stir in oil and mix. Add 180 ml boiling water first, then more if you think the mixture is too thick. Let it rest for 15 mins covered to thicken

Pic 3

• Set a silicon mat on a flat surface and a parchment paper over it

• Spread half the sticky thick seed dough (pic 3) on the parchment paper. Place another parchment paper of the same size on top of the dough (Left pic) and roll it out thinly with a rolling pin to get the same thickness (center pic). Remove the top parchment paper and move the parchment paper with the rolled seed dough to a baking tray

• Repeat the same process with the remaining half

• Bake it in the oven for 45 mins - 1 hr depending on your oven. Interchange the trays at half time to get even browning and baking as the ovens have their hot spots. When light brown on the top, try lifting it up slightly with a spatula. If it leaves the baking paper easily and feels stiff, take it out

• Cool it on wire rack. Seed cracker will get crispier as it cools

• Break it to random size pieces and enjoy as you please