Linseed Crackers with Sunflower Seed Dip
These gluten free crackers are great with a dip, as a base for a snack or canape or crumbled over a dish to give a crunchy element.
Linseed or Flaxseed is high in omega 3 oils and fibre, as is Chia seed. Chia is also high in protein, giving the crackers a good nutritional yield. The crackers can be flavoured in many ways, using chilli flakes or herbs and spices for example.
- 2/3 cup linseeds
- 1/3 cup chia seeds
- 1 L vegetable stock or water
- 1 tbsp. cider vinegar
- Mix all ingredients in a large bowl, whisking well.
- Stand for 45 minutes, whisking occasionally.
- Stir through any flavourings, and taste to check for seasoning.
- Using a spatula, spread the mixture out to 4mm thick on a flat, lined oven tray or dehydrator shelves.
- Dry out overnight in a low oven (100c) or in the dehydrator overnight, until crisp.
- Cool for 5 minutes then break into shards and store in a quality sealed container. Keep in a cool dry spot in the pantry.
The Sunflower seed dip is super healthy and easy to make. If you don’t have time to ferment the dip, just soak the seeds for a few hours, then drain and process with remaining ingredients.
- 1 cup sunflower seeds
- 1 tbsp. yeast flakes
- ½ tbsp. liquid from sauerkraut jar
- 1 tbsp. chopped dill
- Zest and juice from half a lemon
- Vegetable stock
- Start dip two days beforehand to allow for fermenting. Soak sunflower seeds in plenty of water, covered at room temperature for 24 hours.
- Drain from soaking liquid. Process in a blender with sauerkraut liquid, yeast flakes, lemon, salt, and enough vegetable stock to just cover. Blend to a smooth puree.
- Transfer to a sterilised jar, cover with a cloth and leave at room temperature for 24 hours. When bubbles start appearing in sunflower cream, stir through dill, season to taste and store in fridge for up to 7 days.
To happy healthy eating…enjoy! Find more of Gaia’s Celebrated Recipes in our supplement cookbook here – www.gaiaretreat.com.au/product/gaias-spa-cuisine-recipes