Black Sesame, Sage & Lemon Crackers

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Pre-preparation time: 1 hr – 12 hrs Soaking

Preparation time: 20 min

Baking time: 10 min-15 min

SF, DF, GF, VG, Great for Kids

Crackers! For some reason making our own crackers comes with this daunting idea that it’s hard and impossible.  But I can promise you (and will show you right here and right now) that it is not!

These crackers are super easy and absolutely delicious.  They are completely flourless and will last in an airtight container for a good 10 days.

The lovely tanginess of the lemon matched by the sage creates such an aromatic heavenly flavour that will pimp up any hummus or dip that you want to enjoy them with.

So…Lets make crackers!

(Makes 12)

  • 70g Raw Almonds
  • 65g Raw Cashews
  • 65g Pumpkin Seeds
  • 35g Sunflower Seeds
  • 75g Black Sesame Seeds
  • 15g Fresh Sage Leaves
  • Rind of 2 Lemons
  • Juice of 1 Lemon
  • 2 tbls – 1/2 Cup Water
  • 2 tsp Sea Salt


– Put all nuts and seeds (except sesame seeds) in a large bowl, cover with filtered water and cover with a kitchen towel from 1hr-12hrs
– Pre-heat oven to 200 degrees C
– Drain soaking nuts and seeds really well so as much water has come off them
– Put the black sesame seeds in its own baking dish and the remaining soaked nuts and seeds in a separate large baking tray
– Put both of them in the oven to toast for 10-15min. Check after 8min as every oven is different.
– You will know when they are ready as the nuts and seeds will be going golden brown and the black sesame seeds will crack or crumble more easily if you crush one between your fingers
– While roasting prepare lemon rind and take sage leaves off the stalks and very roughly chop. Do no over chop them as they will start to turn black and lose it’s beautiful flavour. – When nuts and seeds (not sesame seeds) are roasted take them out and let them cool for a few minutes, then put into a food processor
– Mix well until they become like a powder that sticks together
– Put the toasted sesame seeds in a suribachi or pestle & mortar and grind until they start to go like a powder. They will start to become more grey in colour and their amazing smell will start to come out clearly. (a suribachi is a japanese pestle & mortar, with ridges along the sides so whatever you are grinding will grind up really well) You can buy either of these kitchen tools online. If you don’t have either don’t worry just put the sesame seeds in with the rest of the nuts and seeds.
– Add the sesame seeds to the food processor and mix a few more minutes
– Then add the lemon rind, lemon juice, sage leaves, sea salt and the 2 tbls of water.
– Mix really well, it should be a sticky (but not wet) texture. If it is still a bit dry, add a little more water at a time
– Once done, transfer to an oiled baking try or with grease-proof paper on it. Spread out evenly with your hands and press down firmly so it is very flat and becomes very thin
– With a small knife cut the shapes of the crackers you want. Can use round cutters or cut them into rectangles, whatever you wish!
– Bake in the oven for 10min or until starting to turn golden brown
– Take out and leave to cool for 15min
– Once cooled take individual crackers out of tray with a spatula and enjoy with any delicious topping or on it’s own!

Voila! Enjoy!


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