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Black Seed Crackers

Do these Black Seed Crackers have a ton going for them? Absolutely! They're gluten free, vegan and chock full of healthy and delicious seeds.

These Black Seed Crackers are packed with the really good stuff! Black sesame, blue poppy seeds plus sunflower, pepita and flax seeds, buckwheat and psyllium husks. They’re vegan and gluten free, crispy, crunchy and delicious!

I could rave on and on about healthy fats and what an excellent source of fiber these are, but duuude, if it doesn’t taste good, why would you want to eat it?

So rest assured, when I say these are good, I mean it.

Perfect for hummus and all kinds of dips (here, I’ve gone for my vegan ramp pesto with a sprinkling of pink pepper and a roasted pepper tahini dip), amazing with cheese and I especially love it with a schmear of avocado, a juicy slice of tomato and some sprouts on top. Perfect lunch right there!

These are black because you can actually vary which seeds you use and I had a ton of black sesame and blue poppy seeds hanging around in my pantry. But I’m loving the color drama!

You can also change the thickness of these, varying from super thin and crispy to a bit thicker and more chewy, with a kind of pumpernickel consistency.

Either way, super good!

Happy Monday, everyone!

xoxo Donata


2 1/3 cups water

2 cups seed mix (sunflower seeds, buckwheat, pepita seeds, flaxseed)

1/2 cup toasted black sesame seeds

1 cup blue poppy seeds

1 tsp salt

1/2 tsp garlic powder

3 tbsp psyllium husks


Place all the ingredients in a large bowl and mix throughly, making sure the water is spread throughout.

Let stand for 30 minutes until all the water is absorbed and you have a thick, gloopy mass.

Preheat oven to 300 F (150 C).

Line two baking sheets with parchment paper.

Split the seed mass evenly between the two baking sheets.

Spread out with a spatula or palette knife until you have an even sheet of the seed mixture.

Bake for about 60 minutes. Have a peek at around 45 minutes and see how the crackers are doing, you may need to turn the heat down.

Give the middle a gentle poke at 60 minutes, if it still feels a bit soft, leave for another 10 minutes.

When ready, remove from the oven.

Lift the parchment paper onto a cooling rack.

Let cool completely before flipping over gently and removing the parchment paper.

Use a long, sharp knife to cut into pieces or break into shards.

These will keep for up to two weeks in an airtight container.

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