We love these tasty seedy crackers straight from the tin but they are equally nice with a spicy topping. You can experiment with the flavours but I’ve found the sweetness of the molasses and the fiery nature of the chilli work really well.
Ingredients
- 125g quinoa flakes
- 50ml rapeseed oil
- 250g pumpkin seeds
- 130g sunflower seeds
- 50g linseeds
- 3-4 tbsp finely chopped fresh rosemary
- ¼ tsp salt
- 1 – 4 tsp dried chilli flakes, to taste
- 200g molasses
Directions
Preheat the oven to 170°C/Gas 3. Line a 19–20cm baking tray with baking parchment.
Put the quinoa flakes into a large, dry frying pan over a medium heat and toast for a couple of minutes, tossing or stirring them often. They will start to brown and smell toasty. Remove from the heat before they burn and tip them into a large bowl.
Put 1 teaspoon of the oil into the frying pan, add the pumpkin seeds and increase the heat a little.
Cook, stirring frequently, for 3 minutes, or until the seeds are lightly coloured. They may pop a little and swell but don’t worry. Add the pumpkin seeds to the bowl with the quinoa. Repeat the toasting process with the sunflower seeds, and, once nicely coloured, add to the bowl with the pumpkin seeds.
Add the rosemary, salt and chilli to the mixture. Now add the chilli flakes to taste. I found it takes quit bit to get the flavour to come through but add a little at a time and taste the mixture or you may overpower it. Put the molasses and the remaining oil in a saucepan and heat gently until the mix just starts to simmer.
Add to the bowl with the seeds and mix everything together. Scrape the mixture into the lined baking tray, press it into an even layer and bake for 15 minutes or until just golden on top.
Allow to cool slightly in the dish, and when cool enough to handle cut into bars and store in an airtight container. They keep well for several weeks – although they never last this long in our house!