Name: 24 Hour Yoghurt
Prep time: 10 min
Cook time: 1440 min
Total time: 1450 min
Yield: 2
Ingredients: 8 cups coconut milk or dairy milk; 2 tbs honey; Yoghurt starter culture

Meal Type: Snacks
Diet Type: Dairy free, Egg free, Gluten free, Grain free, The SIBO Diet: Balance, The SIBO Diet: Expand, Vegan, Vegetarian
Cooking Time: 1 hour

Prep: 25 mins

Cook: 60 mins

Yields: 30-40 crackers

These Seed and Herb Crackers are the kind of recipe you will make once, then keep on repeat. They bake up thin and properly crunchy, with that satisfying snap you want from a cracker, and they are packed with pumpkin seeds, sunflower seeds, linseeds and chia for a nourishing, seed forward bite. Naturally vegan friendly, the chia and linseed bloom in water to naturally bind everything together, so you get crisp crackers that hold up beautifully without the use of egg.

They are also full of flavour without the use of onion or garlic. If you can tolerate it, use a garlic infused olive oil (or stick to regular olive oil if you can't), then choose your flavour combination: rosemary and sea salt, herby lemon pepper, or chilli oregano. These Seed & Herb Crackers keep for a week in an air tight container and can be enjoyed as a snack on their own, paired with our Chunky Roast Pumpkin and Macadamia Dip or as a crunchy side to our Broccoli and Cheddar Soup, or any of our soup recipes from the SIBO Soups Cookbook.

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Imperial

Metric

Ingredients

Crackers

1 cup pumpkin seeds
3/4 cup + 2 tbs sunflower seeds
1/2 cup linseeds (flaxseeds)
2 tbs linseed meal (flaxseed meal)
3 tbs chia seeds
1 tsp sea salt flakes
2 tbs garlic infused olive oil (or use regular olive oil)
1 1/3 cups water

Choose From One Flavour Option:

Rosemary & Sea Salt

2 tsp dried rosemary or 1 tbs finely chopped fresh rosemary
Sea salt for sprinkling on top of crackers, optional

Herby Lemon Pepper

2 tsp dried thyme or 1 tbs finely chopped fresh thyme leaves
2 tsp finely grated lemon zest
1/2 tsp cracked pepper

Chilli Herb

2 tsp dried oregano
1/4 - 1/2 tsp chilli flakes
1/4 tsp cracked pepper, optional

Method

Preheat oven to 320F (fan 285F). Line 2 large baking sheets with parchment paper.
In a bowl combine all seeds, linseed (flaxseed) meal, salt, plus your chosen flavour option. Pour in the olive oil and water. Mix to combine. Let stand for 15 minutes so the seeds can bloom.
Divide between the baking sheets and spread into an even yet thin thickness (about 2 to 3 mm thick). You can place a second sheet of parchment paper on top and roll flat with a rolling pin, then peel off to get an even, thin thickness.
Place in the oven and bake for 25 minutes, swapping the trays halfway through, then remove from the oven and score into cracker shapes with a pizza cutter or sharp knife. Return to the oven for another 15 minutes, then rotate the trays again, drop the temperature to 300F and bake another 10-15 minutes until deep golden and crisp.
Watch the crackers carefully as they can burn easily. If you have a hot oven, you may need to reduce the cooking time or reduce your temperature (or both). You want your crackers to dry out so they are crispy and not soggy. You may also need to remove the crackers on the outer edges first and keep the crackers in the centre of the tray in longer.
Remove from the oven and cool on the tray, then move to a wire rack to cool completely.
Store in an airtight container for up to 1 week.

Note

These crackers are a great option when you know you can tolerate all of the included ingredients. If you are not sure, try one seed at a time in a meal (eg. you could sprinkle 1-2 tablespoon of seeds over a meal) until you are sure you can tolerate all.
You can experiment with other infused olive oil flavours to add new flavours to your recipes. If you are in Australia, you can buy Cobram Estate infused olive oils from the supermarkets in the oil section.

Ingredients

Crackers

120g pumpkin seeds
120g sunflower seeds
100g linseeds (flaxseeds)
14g linseed meal (flaxseed meal)
30g chia seeds
3g sea salt flakes
40ml garlic infused olive oil (or use regular olive oil)
330ml cups water

Choose From One Flavour Option:

Rosemary & Sea Salt

2g dried rosemary or 5g finely chopped fresh rosemary
Sea salt for sprinkling on top of crackers, optional

Herby Lemon Pepper

2g dried thyme or 2g finely chopped fresh thyme leaves
4g finely grated lemon zest
1g cracked pepper

Chilli Herb

2g dried oregano
0.5-1g chilli flakes
0.5g cracked pepper, optional

Method

Preheat oven: 160C (fan 140C). Line 2 large trays with baking paper.
In a bowl combine all seeds, linseed meal, salt, plus your chosen flavour option. Pour in olive oil and water. Mix to combine. Let stand for 15 minutes so the seeds can bloom.
Divide between the trays and spread into an even yet thin thickness (about 2-3 mm thick). Place a second sheet of baking paper on top and roll flat with a rolling pin, then peel off to ensure even thickness.
Place in the oven and bake for 25 minutes, swapping the trays halfway through, then remove from the oven and score into cracker shapes with a pizza cutter or sharp knife. Return to the oven for another 15 minutes, then rotate the trays again, drop the temperature to 150C and bake another 10-15 minutes until deep golden and crisp.
Watch the crackers carefully as they can burn easily. If you have a hot oven, you may need to reduce the cooking time or reduce your temperature (or both). You want your crackers to dry out so they are crispy and not soggy. You may also need to remove the crackers on the outer edges first and keep the crackers in the centre of the tray in longer.
Remove from the oven and cool on the tray, then move to a wire rack to cool completely.
Store in an airtight container for up to 1 week.

Note

These crackers are a great option when you know you can tolerate all of the included ingredients. If you are not sure, try one seed at a time in a meal (eg. you could sprinkle 1-2 tablespoon of seeds over a meal) until you are sure you can tolerate all.
You can experiment with other infused olive oil flavours to add new flavours to your recipes. If you are in Australia, you can buy Cobram Estate infused olive oils from the supermarkets in the oil section.

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Seed and Herb Crackers

Imperial

Metric

Ingredients

Crackers

Choose From One Flavour Option:

Rosemary & Sea Salt

Herby Lemon Pepper

Chilli Herb

Method

Note

Ingredients

Crackers

Choose From One Flavour Option:

Rosemary & Sea Salt

Herby Lemon Pepper

Chilli Herb

Method

Note

Tell your friends

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