Michelle Darmody: How to bake super seed thins using my favourite cracker recipe

The crackers will last in an airtight container for about three days.

There are so few steps to baking these light and crisp Super Seed Thins that I felt obliged to add another recipe. I have shared cracker recipes before, but these are the simplest to make and I think one of my favourites.

The benefits of eating seeds are numerous, and the addition of phylum husk adds soluble fibre into your diet and can help lower cholesterol levels. The gelatinous quality of the psyllium husk, after it is soaked in water, binds the seeds together and you simply dry them out in an oven. The trick is to get them as thin as possible.

The recipe for the Super Seed Thins is taken and adapted from one I found in a fascinating book called Eat your Weeds.

The book is a love letter to the plants that many of us try and remove from our gardens. According to the authors Julie Bruton-Seal and Matthew Seal there are many ways to use the weeds that we may never have thought of before. Nettles, blackberries, and wild garlic are all known favourites, but there are also many uses for dandelions and daisies.

Throughout Ireland’s past, dandelion have been used as a remedy, made into tea or a spring tonic -but have you ever tasted glowing yellow dandelion jam?

I made a pot of it after reading Eat your Weeds and it has been greedily spread on toast and on crackers with a nice strong cheddar. The jam is not only a bright yellow delight but it is the ultimate in sustainable dining.

Super Seed Thins

recipe by:Michelle Darmody

I have shared cracker recipes before, but these are the simplest to make and I think one of my favorites.

Servings

30

Preparation Time

 15 mins

Cooking Time

 1 hours 15 mins

Total Time

 1 hours 30 mins

Course

 Baking

Ingredients

• 200g sunflower seeds

• 100g sesame seeds 

• 75g flax seeds 

• 35g pumpkin seeds 

• 2 tbs psyllium husk 

• 1 tsp fine sea salt 

• 470mls water 

• pinch sea salt flakes 

• For the dandelion jam topping: 

• 1 colander full of freshly picked  dandelion flowers 

• 2 medium lemons, juice and zest 

• 500ml water 

• 600g caster sugar 

• 2 tsp pectin 

Method

1. Line 2 large flat baking trays with parchment. 

2. Preheat your oven to 160 ºC/gas mark 3. 

3. Mix all the ingredients for the seed crackers except the flaked sea salt. 

4. Leave the mixture to sit for 15 minutes. Spread half of the mixture as thinly as possible on one of your baking trays. 

5. Repeat this with the other tray. 

6. Bake in your oven for about an hour and 15 minutes or until completely crisp. 

7. Allow to cool on the trays. 

8. Once cool break into shards. 

9. To make the dandelion jam wash the dandelion flowers well and pick the yellow petals from the stalks. Discard the stalks and outer green leaves. 

10. Zest the two lemons then juice them. 

11. Add the dandelion petals to the water and bring to simmering boil for ten minutes. 

12. Remove from the heat and stir in the sugar, lemon juice and pectin. 

13. Bring back to the boil quite quickly and keep at a rolling boil for about eight minutes. 

14. At this point check the setting point by placing a few drops of the jam onto a saucer to see if it becomes set. 

15. Once it has reached the setting point remove from the heat and stir in the lemon zest. 

16. Pour into four small, sterilised jars. 

Baker's tips

To stop your sheets of baking parchment moving about on the tray you can splash a little water onto the tray beforehand which will stop them wiggling about when you are spreading the mixture.

After soaking the seeds and phylum husk in water you will know the mixture is ready when it is thick and gloopy.

To ensure the Super Seed Thins bake evenly you can rotate the trays a few times during baking. This is particularly helpful if your oven has hot spots.

The crackers will last in an airtight container for about three days. They do not tend to freeze well as they can crumble and fall apart.

If you really enjoy making these crackers, you can weigh but a few batches of the seeds and at once and place them in jars so next time you can quickly add the phylum husk and water.

When zesting the lemons for the dandelion jam zest them really well getting all of the yellow rind off. I use unwaxed lemons but if you cannot find them you can dip your lemons in warm water and vigorously wipe them in a tea towel to remove any wax from the outside.

To sterilized your jars, place the jars and lids into a clean sink and pour boiling water over them. You can then dry them out in a warm oven.

The jam will keep for six months once the jars are properly sterilized. It is delicious served with cheese or spread on buttered toast.

Three delicious variations:

Thins with dried herbs

The addition of dried herbs completely transforms this recipe. I like to use a mixture of hardy herbs such as oregano, thyme and rosemary.

These will all keep their flavour during baking. I mix generous teaspoon worth of chopped dried herbs and sprinkle them on top with the flaked sea salt. You can gently press them into the mixture after you spread it on the baking trays. You can also add a sprinkling of cracked black pepper.

Thins with pink peppercorn

Lightly crush 1 teaspoon of pink peppercorns and stir them through the seed mix when you are adding the water and psyllium husk. They add a wonderful heat and flavour to the Super Seed Thins as well as a nice hint of colour.

Thins with caraway seeds

Caraway seeds have a very distinctive flavour that I love but can be a bit strong.

You can add a little less if you wish but I use a flat teaspoon of the seeds and stir them with the other seeds. They are a staple flavour in many dark rye breads so work well with things like cream cheese, smoked salmon or other stronger cheeses.