These crackers are amazingly flavourful and crunchy, great for your favourite dip, spread or cheese platter. They are also gluten-free and full of fibres and minerals from the different seeds.
- 1 dl pumpkin seeds
- 1 dl sesame seeds
- 1 dl sunflower seeds
- 50 ml flaxseeds
- 200 ml Maizena (or other corn starch)
- 50 ml olive oil
- 200 ml boiling water
- Sea salt
- Optional herbs and spices for flavouring
Makes about 1 litre of granola
What to do
- Turn the oven onto 150°C, preferably with circulating air.
- Mix all the seeds with the Maizena, then stir in the oil and boiling water.
- You can use any seeds in any ratio depending on what you have at home, or even chop up some nuts and throw in there.
- Let it all rest for 15 minutes.
- Flatten the batter between two baking sheets either with your hands or with a rolling pin until it’s only 1-2 mm thick. It will probably make 2 batches.
- Remove the top baking sheet and sprinkle with some sea salt and/or any other herbs or spices you would like to flavour your crackers with. My favourites are rosemary or cumin seeds.
- Bake in the middle of the oven for 30 minutes, then raise the temperature to 190°C and bake for another 5 minutes or until it gets nicely browned, just don’t let it burn.
- Take it out and let it cool down, then brake it into pieces.
- If you want to cut it in nice and neat squares do this before it has cooled down and gone too hard.
Nuts and seeds are great sources of dietary fibres, Vitamin E, iron, magnesium, zinc and calcium.
In France almost 90% of adults do not reach the recommended daily intake of 25 grams of dietary fibre!
Vitamin E is a not only a vitamin that has a vital impact on the immune system, but also a potent antioxidant. It’s anti-oxidative properties help prevent and reduce damage by free radicals and oxidation in the cardio-vascular system, the nervous system, in our eyes and our muscles.
Magnesium is mainly found in our bones, muscles and red blood cells and is used for a great deal of biochemical functions in the body to ensure that our enzymes, DNA and metabolism work as they should.
Zinc is another mineral that is important for muscle function and is often recommended to athletes due to its role in oxygen and protein metabolism.
It is however very rare with insufficient intake of both zinc and magnesium as we tend to get more than enough from a balanced diet alone.
For further reading
Dietary supplements have few benefits for most people
Quelques chiffres sur l’alimentation en France