Store in an airtight container. Just need to know how long they last in an airtight stored container? They are conveniently wrapped in foil, which locks in the freshness, ready for a crunchy, tasty snack … Cumin Crackers $7.99. When they are soaked in water they form a gel which is what binds these crackers together . I love them! I can’t see any reason it wouldn’t work though? Hi Alice, I haven’t tried freezing them but I don’t think you’d need to. Then some tahini.. maybe about a Tblsp, olive oil, sea salt, lemon, cumin, garlic.. I was surprised that you didn’t mention this, but I understand that if you’re not promoting such a lifestyle it may not be on your radar. Hi Hannah, I’m so glad these worked out for you in the end but I’m also super curious about how they turned out rubbery for you – when I make these they are super crispy and crunchy. They are a MUST when I’m grain-free and need some crunch! SCARECROW GROCER 811 MT EDEN RD Open 7 days: 8am – 6pm My understanding is that a healthy digestive system will tolerate some phytic acid and a varied diet will compensate for the actions of enzyme inhibitors. I added dried thyme and chilli flakes for a little extra flavour. Thanks for responding Amber! Check out our beautiful seed crackers made from the highest quality natural New Zealand produce. While I might not love the busy-ness of this time of the year, I do love that we’re busy because we’re making time to spend with people we love. If you need to do precise calculations per serve, then I’d recommend weighing your finished batch of crackers, then dividing it into portions (either 10 portions, or more if you want smaller serves). Thanks. I’m sure you can figure it out, I’m going to try these crackers. I like the organic look, but if you’re more of a straight lines kind of person then you can remove them from the oven halfway through baking, slice into squares or rectangles, then return to the oven to finish crisping up. It makes for quite a wet mix! Hi Liesa, the crackers are pictured with green olives and beetroot hummus – a great combination . Maple Magic Roasted Seeds $7.99. They are soaking at the moment. Remove the upper sheet and using a big knife press down into the dough to mark where you will later break it … I find the crackers are perhaps a bit more fragile, but they are crispy and very tasty. Can I use something else or is there something that can add to make the rest of the 1/2 cup.? Be careful not to crowd the crackers. I wasn’t aware that it’s uncommon overseas. Bravo. They have become a staple! Easy Home Made Five Seed Crackers. Prick the crackers with a fork. These crackers keep really well in a sealed container for at least 3-4 weeks (I’ve never had any left after that). Love them! I survive on them when I cut out grains (and crackers with almond flour, sesame seeds, fresh rosemary, and dried cranberries). I don’t have a fanbake or convection oven, so this worked really well. We love these crackers! The first time I was cooking with Psyllium husk I thought it was a little funny. I’ve made these three times now, and I’ve had to tweak the recipe each time to make it work for me. Do I need to line the trays? Saved by Quite Good Food. I adore the simplicity of this recipe, and that the crackers are 100% good for you while still being really yum. Hi Mary, use whole flax seeds for this recipe (milled/ground flax seeds might work too, but I haven’t tried them in this recipe). For this recipe, I’m not sure how it would work with a longer soak. Hi Emma, I’m not sure what the maximum storage time would be, but I’ve kept them for 2-3 weeks and they have remained crisp and good to eat . I’ve been looking for a recipe like this for a long time! Too thin and the crackers will be very fragile, too thick and they'll be more like a seed cookie than a cracker. I have changed the amount of different seeds (because I like pumpkin seeds a lot) and am posting your recipe with a link to your site this week. . I’m putting them back in at 300 to see if I can crisp them up yet. Hi! I don’t know about you, but every year at this time of the year I start to go into free fall. Do you think they could have been spread too thick or your oven not hot enough maybe? My very favorite add ins are onion and garlic powder and nooch pressed into the top. loading... X. I will certainly be making more of these and sharing them with others. They are great! I’ve made these crackers countless times and never had any trouble with the paper sticking – the sheets of cracker lift straight off. Thanks for posting this recipe. Haha, yes that’s beet hummus. Hi, will try for sure! Thanks! Thanks Jane, I really need to get around to trying a batch with caraway seeds! Glad you like them . Course Snack Cuisine American Prep Time 20 minutes. Hi Tanya, actually no the recipe makes quite a lot. I keep a jar of these on my counter at all times. These seed crackers are the best gluten free snack cracker I have found. Thanks! Dont they need to be soaked overnight?. Calories 71 kcal. Some ideas could be: caraway seeds, fennel seeds, cumin seeds, oregano, dill or rosemary. Just made these and they are SO good! Is that beet hummus? I’m never getting store bought ready made ones ever! Tasty and eliminates all the waste and packaging from store bought crackers. I have used both the Glad Bake and Multix brands of baking paper and both worked perfectly. 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