A friend of mine shared this recipe after I ate these at her house. The reason they’re so great for children is that they’re a little bit soft on the inside which makes them less of a choking hazaard. Crackers that are too hard are not so great for babies – Braxton always gets bits stuck in his throat then gags!
I altered this recipe slightly to make it vegan (egg free).
For some reason I always think crackers will be really time-consuming to make but they’re not at all. This was so easy and went down really well with my lot.
120g buckwheat flour
50g sunflower seeds
50g pumpkin seeds
50g groud flax seeds
2 tbsp sesame seeds
2 tbsp chia seeds
½ tsp Himalayan salt
Sprinkling of mixed herbs
2 tbsp melted coconut oil
Preheat the oven to 170 degrees and line a baking tray with baking paper and grease with coconut oil.
Mix all the ingredients together in a bowl, making sure to mix well and get all the flour from the bottom.
It should be fairly thin and spreadable on the tray. If it seems too thick, add a little more water.
Pour onto the prepared tray and smooth out.
Bake for 15 minutes then remove and cut into squares with a pizza cutter or thin blade knife.
Put back in the oven for another 35-40 minutes.
Leave to cool before cutting fully again with the knife.
Store in an airtight container for up to a week.
Love & health,