Claudia's Seeded Crackers
Last week a good friend shared that despite her best efforts to reduce sugar in her kids’ diets by day, as soon as the children were tucked up in bed she couldn’t help herself reaching for the chocolate digestives as a sort of twisted reward/treat. And this is a Mum who crams healthy salads and sugar free muffins into lunch boxes and swaps ready meals for home cooked suppers. Despite her best intentions for the kids, tiredness got the better of her own will power. And I hear a similar story from a lot of Mums.
So how do you put the emphasis on reducing sugar for the whole family, not just the kids? The simplest way is to keep tasty, unprocessed and nutritious treats in the house that satisfy you as well as them.
This recipe for crackers was given to me by my amazing friend Helen’s mother, Claudia, who is a keen chef in South Africa. They are delicious, moreish, and foolproof. I think they epitomise the perfect nibbling snack for kids and adults alike.
1 1/2 cups of mixed seeds (with a little extra for sprinkling)
1 1/2 cups of gluten free flour(although any flour will work)
1 1/2 cups of water
4 tbsps olive oil
1 tsp of Himalayan salt
Sprinkle of chopped rosemary or smoked flakes
Grease and line a baking tray with grease-proof paper. Pre-heat the oven to 170 degrees.
Combine all of the above ingredients, lastly sprinkling on the rosemary or smoked flakes. Pour onto the baking tray, spread out the mixture and then sprinkle some left over seeds on the top.
Bake in the oven for 10 minutes, then take out of the oven and cut the dough into little squares with a sharp knife. Place back into the oven for another 45/50 minutes until they are crispy and golden. When cooled, snap into crackers. These keep for weeks in a sealed container. Toppings are endless: cheese, mackerel, peanut butter, hummus, pesto...