Chia and Mix Seed Crackers from The Happy Pear

This recipe is from The Happy Pear and is a brilliant idea if you'd like to swap shop-bought ultra-processed crackers or bread for something really nourishing and delicious.

Preheat the oven:

1.                      Preheat to 200°C (400°F) and position a rack in the centre of the oven.

Prepare the chia mixture:

1.                      In a mixing bowl, combine 150g (1 cup) chia seeds with 400ml (1 & 3/4 cup) boiling water and ½ tsp sea salt. Stir well and leave to sit for 2-3 minutes until the mixture thickens to a gloopy, egg white-like texture.

Add the mixed seeds:

1.                      Add 280g (2 cups) mixed raw seeds to the flax mixture and stir until evenly combined. Taste and add a pinch more salt if needed.

Grease and line your baking tray:

1.                      Lightly oil a large baking tray (approx. 30 × 40cm or a half-sheet pan) and line with parchment paper. Brush the parchment with 2 tbsp oil to help the mixture spread evenly.

Spread the cracker mixture:

1.                      Transfer the seed mixture onto the tray and spread it thinly and evenly across the surface using a spatula or the back of a spoon.

Brush with oil and salt:

1.                      Brush the top of the spread-out mixture with the remaining 2 tbsp oil and sprinkle with a little more sea salt.

Bake in two stages:

1.                      Bake at 200°C (400°F) for 25–28 minutes until the edges start to turn golden. Then open the oven door briefly to release steam, reduce the temperature to 175°C (350°F), rotate the tray, and bake for a further 12–15 minutes until golden brown all over.

Cool and break into pieces:

1.                      Allow the cracker sheet to cool in the tray or on a wire rack. Once cool, snap into bite-sized crackers or rustic shards.

Store:

Store in an airtight container for 2–3 weeks. Keeps best in a cool, dry place.

If you find the crackers become too soft – reheat in the oven to crisp up.