Seed crackers to go with a salad or dip

Homemade crackers that are crispy, light, and yet nutrient-rich. Perfect as a quick snack, with creamy dips, or just when you’re craving something salty. They taste great with a simple spring dip made from cottage cheese, Lučina, fresh chives, and crunchy radishes.

Ready in 10 minutes + baking time

Makes about 20 pieces

Difficulty simple

Ingredients

30 g pumpkin seeds
15 g flaxseeds
10 g white sesame seeds
40 g spelt flour
1 tablespoon olive oil
100–120 ml of water
pinch of salt
optional: Italian or other dried herbs

For serving:

fresh herbs (parsley, cilantro)
roasted ham / prosciutto
eggs (hard-boiled or soft-boiled)

Method

Preheat the oven to160 °C.
In a bowl, mix together all the seeds, flour, and salt.
Add the oil and then the water little by little → this will form a slightly sticky dough.
Place the dough between two sheets of parchment paper androll it out into a very thin sheet. The thinner you roll out the dough, the crispier the crackers will be—feel free to roll it out until it’s practically as thin as the paper itself.
Remove the top sheet of parchment paper and bakefor 35–40 minutes until golden brown.
Let them cool completely, then break them into pieces. If you want extra crunch, let the crackers dry for a few more minutes in the oven with the door slightly ajar after baking

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