Seeded Green Crackers
Seeded Green Crackers
Ingredients
- 100 g watercress, roughly chopped
- 250 ml water
- 120 g flaxseed (linseed)
- 50 g chia seeds
- 100 g white sesame seeds
- 100 g sunflower seeds
- 2 teaspoons dried oregano
- 1 tablespoon extra virgin olive oil
- 1 pinch salt, as needed
Instructions
- 1
Gather all ingredients. Line a large baking tray with parchment paper. You may lightly oil the parchment paper and the tray underneath to help it stick.
⏱️ 3 min
- 2
Place the watercress and water into a blender and blitz until the mixture is smooth and bright green.
⏱️ 2 min
- 3
Pour the blended watercress mixture into a large bowl. Add the flaxseed and chia seeds. Stir well to combine all ingredients, then set the mixture aside to absorb for 10 minutes.
⏱️ 2 min
- 4
Preheat the oven to 200°C (185°C fan).
⏱️ 1 min•🌡️ 200
- 5
Add the white sesame seeds, sunflower seeds, dried oregano, extra virgin olive oil, and a pinch of salt to the seed mixture. Stir thoroughly to combine.
⏱️ 2 min
- 6
Spread the cracker mixture evenly and as thinly as possible over the lined baking sheet. Use a cutlery knife to lightly score the dough into desired cracker shapes, if you wish.
⏱️ 5 min
- 7
Bake in the preheated oven for 28-30 minutes, or until the crackers are golden brown.
⏱️ 30 min•🌡️ 200
- 8
Reduce the oven temperature to 185°C (165°C fan). Continue to bake for an additional 18-20 minutes, until the crackers are dried out and crisp.
⏱️ 20 min•🌡️ 185
- 9
Transfer the crackers to a wire rack, remove the parchment paper, and allow them to cool completely.
⏱️ 3 min
- 10
Once cool, break the crackers into pieces and store them in an airtight container for up to 2 weeks.
⏱️ 3 min
Kitchen Tools
Seeded Green Crackers
- 100 g watercress, roughly chopped
- 250 ml water
- 120 g flaxseed (linseed)
- 50 g chia seeds
- 100 g white sesame seeds
- 100 g sunflower seeds
- 2 teaspoons dried oregano
- 1 tablespoon extra virgin olive oil
- 1 pinch salt, as needed
Instructions
- 1
Gather all ingredients. Line a large baking tray with parchment paper. You may lightly oil the parchment paper and the tray underneath to help it stick.
⏱️ 3 min - 2
Place the watercress and water into a blender and blitz until the mixture is smooth and bright green.
⏱️ 2 min - 3
Pour the blended watercress mixture into a large bowl. Add the flaxseed and chia seeds. Stir well to combine all ingredients, then set the mixture aside to absorb for 10 minutes.
⏱️ 2 min - 4
Preheat the oven to 200°C (185°C fan).
⏱️ 1 min•🌡️ 200 - 5
Add the white sesame seeds, sunflower seeds, dried oregano, extra virgin olive oil, and a pinch of salt to the seed mixture. Stir thoroughly to combine.
⏱️ 2 min - 6
Spread the cracker mixture evenly and as thinly as possible over the lined baking sheet. Use a cutlery knife to lightly score the dough into desired cracker shapes, if you wish.
⏱️ 5 min - 7
Bake in the preheated oven for 28-30 minutes, or until the crackers are golden brown.
⏱️ 30 min•🌡️ 200 - 8
Reduce the oven temperature to 185°C (165°C fan). Continue to bake for an additional 18-20 minutes, until the crackers are dried out and crisp.
⏱️ 20 min•🌡️ 185 - 9
Transfer the crackers to a wire rack, remove the parchment paper, and allow them to cool completely.
⏱️ 3 min - 10
Once cool, break the crackers into pieces and store them in an airtight container for up to 2 weeks.
⏱️ 3 min