Have a taste of the middle east with these traditional seed biscuits. Bursting full of good fats and protein, you can add whatever flavours you like to make your signature biscuits. these are the perfect addition to any lunchbox, mezze dinner or snack time!

 

TRADITIONAL

1/2 cup flax seeds or flaxseed meal

2 tbsp chia seeds

1/2 cup sunflower seeds

1/2 cup pumpkin seeds

1/4 cup sesame seeds

1 tsp fine sea salt

1 cup water

2 tsp of zatar

2 tsp sumac

2 tsp cumin

 

Optional

Herbs: parsley, coriander, rosemary

Garlic

Dried oregano

Smoked paprika

Cayenne pepper, chilli

Sesame seeds

 

QUINOA AND SUNFLOWER

1/2 cup flax seeds or flaxseed meal

4 Tbsp. chia seeds

1 1/2 cup sunflower seeds

1 cup puffed quinoa

1/2 cup sesame seeds (mixture of black and white)

1 tsp fine sea salt

2 cup water

 

Optional

1tsp zatar

1tsp lemon myrtle

 

INSTRUCTIONS

• Preheat the oven to 180°C (360°F) and line a tray with non-stick baking paper.

• In a large bowl, combine all the seeds, salt and any of the optional ingredients. Add the water and stir until well combined. Taste and adjust seasoning if desired.

• Allow the mixture to sit for 30 minutes or until all the water has been absorbed, stirring occasionally.

• Spread the mixture onto the prepared tray using a large spatula. Ideally, it should be no higher than 5mm (14").

• Score the mixture by pressing a sharp knife down to create lines. This will make it easier to break into even-sized crackers after cooking.

• Bake for 30 minutes. Remove from oven and break into individual crackers. This should be fairly simple if the mixture was scored well before cooking.

• Carefully turn the crackers over and return to the oven for an additional 30 minutes. If they are not crunchy enough, return to the oven for another 15 minutes.

• Store in an airtight container for up to two week