Paula’s Seed Crackers
In some of my workshops I offer a light meal, usually consisting of some fermented dips and my now famous seed crackers. They are always a success and people pester me for the recipe!
To be absolutely honest, they are never quite the same. I tend to season them according to the theme of the workshop itself. So, for the koji class I use shio-koji/amino sauces. For the Masterclass, I use some leftover brine . . . this is a very forgiving recipe overall and can carry a lot of punchy flavours.
I don’t really have a set recipe for my seed crackers, they are more like a set of guidelines. Feel free to try out different seeds and seasoning.
I have experimented with this recipe a lot over the years. If you don’t have any shio-koji or brine, you can just flavour with any dry spices you have in your kitchen. Z’aatar works really well, or some oregano and a pinch of cayenne pepper.
Don’t be disheartened if a batch does not come together. You can always break down the clumps and sprinkle it over salads and soups.
- ½ cup pumpkin seeds
- 1 cup sunflower seeds
- ½ cup flaxseed
- Any other seed you might like: sesame, nigella, hemp, etc
- 1 tbsp of psyllium husk, or add chia or ground flax seeds as the binding agent
- 1 tbsp of shio-koji, amino sauce or leftover brine
- 1 cup of lukewarm water
- 1 tbsp of white miso
- Seasoning to taste
Mix seeds, binding agents, shio-koji/brine (or your preferred seasoning) and the water in a bowl. Let it sit for about 20 min. Put the oven on at 100C. Line a baking tray with greaseproof paper.
The mixture will have become thick and malleable. Spread it on the baking tray as thinly as possible. Put it in the oven for 10-12 hours. I usually do it overnight.
I have dehydrated them in the past. I’d suggest using your highest setting (60-70C) for about 24h in a dehydrator. However, they never really get that crunchy.
Let them cool down in the tray. I like breaking them into shards. Keep them in an airtight container for freshness
