Nettle & Lemon Gluten-Free Seed Crackers: A Flavourful, Nutritious Snack
For years, these nettle and lemon gluten-free seed crackers have been a staple in my kitchen. As someone who is gluten-free and also struggles with oats, finding a delicious and nutritious snack has been a challenge. These crackers have not only met that need but have also become a favourite among friends and workshop participants. Today, I’m excited to share this beloved recipe with you!
Ingredients
- 350g sunflower seeds
- 200g pumpkin seeds or walnuts
- 110g flax seeds
- 50g chia seeds
- 4 tbsp nettle powder (Optional)
- Zest and juice of 2 lemons (Use what you have..Orange zest? Garlic powder?)
- 150g live sauerkraut and its juice, or alternatively, grated carrot and apple
- 2 tsp seaweed powder (optional) (You could use chopped rosemary)
- Flaky salt
Preparation Steps
- Soaking the Seeds:
- Place the pumpkin seeds and sunflower seeds in bowls with warm water, sauerkraut brine, kimchi juice, or beet kvass. In the past, I’ve used nettle and lemon sauerkraut brine with great success.
- Soak the flaxseeds and chia seeds as well. Let all the seeds soak for anywhere between 1 to 24 hours.
- Why Soak Seeds?: Soaking seeds is crucial for improving digestion and nutrient absorption. Seeds contain phytic acid, a natural compound that can inhibit the absorption of minerals like iron, zinc, and calcium. By soaking, we activate enzymes that break down phytic acid, making the seeds easier to digest and their nutrients more bioavailable.
- Blending the Ingredients:
- After soaking, drain the seeds and place them, along with the walnuts if using, into a food processor. Pulse until you achieve a rough, coarse mixture.
- In a separate bowl, blend the sauerkraut (or the grated veggies), herbs, spices, salt, and nettle powder.
- Mixing and Spreading:
- Combine the blended seed mixture with the sauerkraut mixture. Stir well to ensure an even distribution of ingredients.
- Spread the mixture evenly, about 4mm thick, onto a dehydrator tray. Sprinkle flaky salt over the top for added flavour.
- Dehydrating:
- Set your dehydrator to 47 degrees Celsius and dry the mixture until it becomes crisp. Alternatively, you can use an oven on the lowest setting, propping the door open with a chopstick to allow moisture to escape. This will achieve a similar result.
- Storing the Crackers:
- Once dehydrated and crisp, store the crackers in a sealed container. They will keep well for up to a month, making them a convenient, long-lasting snack.
Versatility and Variations
The beauty of this recipe lies in its versatility. The flaxseeds and chia seeds act as a natural binder, allowing you to experiment with different seeds, nuts, and vegetables. Some variations include:
- Seeds and Nuts: Substitute or add other seeds and nuts like sesame, hemp, or almonds or hazelnuts.
- Vegetables: Try incorporating grated beetroot, apple, carrots, or parsnips.
- Herbs and Spices: Customise the flavour by adding your favourite herbs and spices such as rosemary, thyme, or cumin.
Serving Suggestions
- Toppings: Enhance your crackers with delicious toppings like pickled wild garlic capers or a sprinkle of elderflower petals.
- Pairings: Pair with cultured cheese made from pumpkin and sunflower seeds, flavoured with nettle, lemon, garlic sauerkraut, nutritional yeast, and a touch of pumpkin seed miso, or quite simply cheese or hummus.
Join the Community
If you love these crackers as much as I do, please like and share this recipe. I would love to hear your variations and see how you incorporate these crackers into your meals. Use the hashtags #seedcrackers, #sauerkraut, and #soakedseeds to connect with our community of gluten-free, health-conscious food enthusiasts.
Happy snacking!
