These crackers are low fat, high in fibre and the best part about them is that they keep for over one week so you can make a big batch and keep in the cupboard when hunger strikes. They are great to have with smashed avocado and tomato or with goat’s cheese, chopped basil and red onion.
1 1/3 cup of rye flour
1/3 cup chia seeds
3/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/2 teaspoon salt
2 tablespoons vegetable oil
small handful of sunflower and pumpkin seeds
Preheat the oven to 150 Celsius
Using a coffee grinder or pestle and mortar, grind the sunflower seeds and pumpkin seeds until they are a consistency which is like flour but a bit oily. Keep the small handful of seeds to one side.
Mix together the ground seeds with the rye flour, salt, chia seeds, oil and water until a dough is formed.
Dust a sheet of baking paper with rye flour and roll out the dough, do this in batches so you can roll the dough nice and thin.
Next, you need to make the egg wash so that the seeds you held back earlier will stick to the top of the crackers. In a bowl mix the egg white (get rid of the yolk) and 2 tablespoons of room temperature water using a fork mix. Lightly cover the surface of the dough with the egg wash, do this with a kitchen paintbrush or a fork. Then, sprinkle the seeds over the dough.
Using a pizza cutter or knife, divide the rolled dough into crackers, the size you do is totally up to you but I usually cut mine 4 x 2 inches.
Transfer to an oven tray and cook for about 40 mins, you will know when they are done when the edges are golden brown and the dough feels dry to the touch.
Another way you can check that they are totally done is by breaking one in half once they have cooled a little, it should make a really satisfying snapping noise. If you don’t hear that snap – I’ve been there, it’s very sad – pop them back in the oven for 10 mins or so.