Recipes ofNavnit Jandu


Licensed Clinical Nutrition professional


Thin seeded crackers

Friday, February 22, 2019
Total time
1 hour and 20 minutes
Preparation time
15 minutes

Easy and perfect to eat with a dip or cheese.

or100ml of water
or60 grams of spelt flour (or any wholegrain flour)
or120 grams of seeds, Flaxseeds, sunflower seeds, chia seeds, sesame seeds
or1/4 level teaspoon of salt (1 g)
or1 heaped teaspoon of yeast extract (18 g)
orExtra flavoring such as black pepper, chilli, rosemary or thyme
Preheat the oven to 150 degrees Celsius. In a medium-sized bowl mix the flour and 50 ml cold water. In a separate bowl, dissolve the yeast extract in 50 ml hot water and pour it into the flour. Add extra flavoring or herbs. Now stir in the seeds and add the salt. Leave the dough to bind for 15 minutes, stirring occasionally.
Line a large baking tray with baking paper and brush some oil liberally over it or use a silicon baking tray. Pour the mixture onto the tray and spread it very thinly with the back of a fork, to about 3 mm thick. Sprinkle over a little extra salt and bake it for about 20 minutes
Using a knife, slice into small crackers. Carefully remove them and turn them over. Return them to the oven for 10-20 minutes or until they start to turn golden. Turn the oven off and leave them inside for a further 15-30 minutes to let them dry out. Store in an air tight jar for up to one week
TIP: Make sure chia seeds make up a quarter of your seed mixture as it helps to bind the biscuits. The rest of the seeds can be adjusted to taste and preference
Nutritional information
Per 100 g% DRI
Energy174 kcal9 %
Fat10 g16 %
Fatty acids, total saturated1 g5 %
Cholesterol0 mg0 %
Sodium261 mg11 %
Carbohydrate15 g5 %
Sugars1 gremove
Fiber8 g31 %
Protein7 gremove