Seed Crackers & Basil Pesto

I’m cracker mad. I love a good cracker and dip for lunch or a snack. Yesterday I made a healthy alternative to rice crackers and they even got the boyfriend seal of approval.

Eat them on the go as a quick healthy energy burst. They are amazing with pesto!

Seed Crackers
Get buying!

1/2 cup chia seeds
1/2 cup sunflower seeds
1/3 cup of pepita (pumpkin) seeds
1/2 cup almond meal or LSA (linseed, sunflower & almond meal)
2 cloves of garlic
2 teaspoons of fresh herbs (sage, basil or parsley are good)
1 teaspoon of nutritional yeast (optional)
1/4 teaspoon Himalayan or sea salt

Get cooking!

Preheat oven to 160 degrees and line a baking tray with baking paper.
Mix the seeds and almond meal in a large bowl.
Mix the garlic, herbs, yeast and salt in a jug then mix with the seed mixture until combined and thick. The chia seeds should soak up most of the liquid.
Spread the mixture on the baking tray and press down with a spoon until about 5mm thick.
Bake for 30 mins, remove from oven, cut into 20 crackers then flip them over and bake for another 25 mins.
Let cool completely then store in an airtight tub for up to two weeks (they won’t last that long in my house!)

Basil Pesto
Get cooking!

Blend a large cup of fresh basil with 1 cup of cashews in a food processor. Add two tablespoons of olive or macadamia oil, two finely chopped cloves of garlic, 1/4 teaspoon of pink Himalayan salt and cracked pepper. I also like a pinch of chilli flakes. Blend until the pesto is in small chunks.

Refrigerate before serving and keep in the fridge in an air tight tub for up to five days.

Enjoy with the crackers, on steak, chicken, fish, on toast for breakfast or through pasta. Yum!

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