Healthy Bird Seed Crackers Recipe

Prep: 20 min
Cook: 25 min
Servings: 12

Ingredients

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Preheat oven to 200ºC (180ºC fan forced).
Line four baking trays with baking paper. If you only have two trays you can also cook the crackers in two batches.
Combine all ingredients together in a large bowl until the dough comes together. Add half a teaspoon of extra water at a time if needed.
Divide the mixture into four and place one portion into the centre of each piece of baking paper. Place a piece of baking paper over one of the portions of dough and use the rolling pin to roll it into a thin layer. Remove the top baking paper use to and roll out the other portions of dough in the same way.
Use a knife to score (i.e. slice but don’t cut all the way to the bottom) the dough into squares.
Bake for 25 minutes, or until brown on the top and crispy. Rotate the order of the trays while baking.
Remove trays from the oven and break the crackers into squares.
Leave to cool completely before storing in an air-tight container.

Variation:

CHEESY: leave out the soy sauce and add 2 tbs grated parmesan cheese at step 3.
FIG & GINGER: leave out the soy sauce and add 3 finely chopped dried figs and 2 pieces of finely chopped crystallised ginger at step 3.
APRICOT: leave out the soy sauce and add ½ cup finely chopped dried apricots and step 3.
MANGO: leave out the soy sauce add ? cup finely chopped dried mango at step 3.

Serving Suggestion:

Great with dip or as part of a cheese board

Healthy tip!

Having a party? Serve vegie sticks and water crackers with salsa rather than high-fat chips and dips.

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