Looking for a savoury biscuit for snacking or your next cheese platter? Want to avoid gluten, dairy, grains but baulking at the cost of expensive whole food versions at the health store? Just want a yummy cracker that is not plastic packaged, filled with additives or unhealthy fats? Try these easy to make, tasty, nutty, seedy, Scandinavian-inspired treats and you won’t look back. They keep for a week or more, are completely and utterly healthy, super easy to make and delicious.
I’ve adapted these from recipes from the mouthwatering Nordic Light cookbook and my regular faves the Merrymakers sisters. The binding in this recipe comes from a paste of ground chia seeds and water. You can replace eggs with ‘chia egg’ in all sorts of recipes where one or two eggs are needed, either when you want to avoid eggs, or you’ve run out of free range eggs at home. Chia seeds are high in omega 3’s, and magnesium, and help promote good digestion helping to relieve constipation and diarrhoea and inflammation.
How to make ‘chia eggs’
Make chia ‘eggs’ by mixing 1 tablespoon of ground chia with 3 tablespoons of water for each egg you require. It will form a gel like paste for use in your recipe. To grind the chia use a high speed blender, or a mortar and pestle. Note: You can also use flax (aka linseed) in place of chia.
- 2 cups mixed nuts and seeds, ground (almond, with flax, poppy and sunflower seeds is nice or buy ready made LSA -ground linseeds, sunflower seeds and almonds)
- 1/4 cup of sesame seeds
- 2 chia eggs (or 2 free range egg whites)
- 1 -2 tablespoons of coconut oil
- sea salt
- your choice of herbs or spice – chilli, paprika, rosemary