I am always on the lookout for quick and easy to make snacks. These snacks that I would like to share with you here on this page contains only few, but super great, ingredients. These snacks are made from five different seeds, some vegetable oil, water, salt and some Psyllium husk. The first time I was cooking with Psyllium husk I thought it was a little funny. Psyllium husk is a great ingredient which is packed with protein and, when together with water, perfect as a combining agent making sure all the seeds and oil sticks together.
Travel snack pack
I know that I have mentioned this several times here on my blog. As a project manager in the dairy business, I do travel quite a lot to visit customers within Europe. Being on the road and at the same time trying to commit to a healthy lifestyle can sometimes be quite challenging. Airports and especially the highways have a high density of fast-food chains and other places to grab a quick bite. The common factor is that all these places typically only serves unhealthy food. And if they somehow have decided to make a salad it is almost always super boring and soaked in a sad dressing.
Therefore, I have a very important tradition. The evening before a traveling day I always prepare myself with want a call a 'traveling pack'. My traveling packs typically consist of a couple of fruits like apples, bananas or pears, a plastic bag with raw mixed nuts - of course without oil and salt - and then some high filling cookies or these Five-seeds Paleo snacks I am sharing here on this page.
Banana oat cookies
I believe the recipe which I have made the most times, and brought with me on my trips, are the banana oat cookies. I have a separate blog post about these cookies here on this blog. I can highly recommend trying these cookies. They are super filling and perfect to bring on the go. Find them using the search field on the front page of my blog.
Healthy Five-seeds snacks
However, there is one more important detail. Besides being quick and easy to make, my snacks have to be healthy. I am a person who always tries to take care of myself and especially the food I eat is very important to me. Do not get me wrong I have no problems eating greasy burgers and deep fried fries. It is just important that the unhealthy food is only on special occasions where the healthy and filling food is what I eat on a daily basis.
Packed with dietary fibers
Besides being crisp and very delicious, these five seeds snacks are literally packed with dietary fiber. These snacks have about 20 g of dietary fibers for every 100 g and that is a lot. The great thing about dietary fibers is that they give you a filling effect and give your stomach something to 'work' with. Feeding your stomach with only white bread and sugar rich food will be hard on your stomach.
Instructions
These five seeds snacks are super easy to make in only five steps. In a bowl, mix together all the ingredients. On a parchment paper covered oven plate spread out the dough. Place another sheet of parchment paper over the hot dough. Use a rolling pin to flatten the dough in an even layer. Remove the top parchment paper and use a knife to cut snack sized pieces in the dough. Bake the dough in a 160 C (320 F) oven for about 55 minutes. When done, break out the snack and keep them in an airtight container.
Ingredients
- 1 dl flaxseed (2/5 cup)
- 1 dl pumpkin seeds (2/5 cup)
- 1 dl sesame seeds (2/5 cup)
- 1 dl sunflower seeds (2/5 cup)
- 1/2 dl psyllium husks (1/5 cup)
- 1/2 dl chia seeds (1/5 cup)
- 1/2 dl vegetable oil (1/5 cup)
- 1 tsp salt
- 3 dl boiling water (1 1/4 cups)
Instructions
- In a bowl, mix together all the ingredients.
- Pour the mixture onto a sheet of parchment paper. Place another sheet of parchment paper on top.
- While the dough is still hot, use a rolling pin to roll the dough very thin in between the two sheets of parchment paper.
- Remove the top sheet of paper and use a knife to cut the dough into snack-sized pieces.
- Bake the dough in a 160 C (320 F) hot oven for about 55 minutes or until they are nice and crisp.
Jo Ann
Just wondering if one could substitute olive oil for the vegetable.
Kim Nielsen
Yes you can do that.
Stephanie Walvatne
Thank you for your recipe. I made these for a 4-course dinner and used these for the cheese course. I paired these with Gruyere and tart cherry preserves. Everyone loved the crackers! Thank you for sharing this. I am going to make these again today.
Kim Nielsen
Hi. Thanks for the feedback I'm happy that you like them :-)
Stefanie
Where can we find psyllium husks in Denmark? Love your recipes!
Kim Nielsen
I normally gets them from Matas :-)
Vickie
Can something be used in place of the psyllium husks? I live in Russia, and they’re not easy to find here.
Kim Nielsen
Hi. I'm not sure about any replacement for the Psyllium Husks as these are a quite essentiel part of this recipe. I'm quite sure that you can find them online somewhere.
Claire TMc
Chia seed flour :)
Dressy
What is dl??
Kim Nielsen
That is a good question. "dl" means Deciliter which is a very commend way of measure volumen in Europe. 2.5 dl is almost equal to 1 cup.
angela
Great recipe, I added in some caraway seeds, nigella seeds and flaked almonds because i love them and. I also used macadamia oil instead of olive oil. Will definitely be making this recipe again. We had it with a cheese platter and hummus. Thank you for sharing
Nickie
Hi, have you any idea of the total and net carbs please?
Kim Nielsen
Sorry I don't have that information. Personally I never count but I always try to stick to food that I know are healthy :-)
Benjamin Blevins
THANK YOU. i'm from the states and spend a week in Copehagen and have of course driven everyone home mad by the constant comparison of how eveything is better in Denmark. Impossible to desribe a healthy snack like one finds in a 711 in Denmark. In the U.S. A 711 only has sugar drinks and potato chips and a large assortment of "food" that requrires astricks.
I went to all the supermarkets and bakers in my town searching for nut bread. People had no idea what I was talking about. Out of frustration I went to internet and found your recipies. Simple enough that a non baker can do and good enough that it appears like I have spent time developing sills.
Maybe I should say damn you. Because now family is expecting me to make bread and crakers every night.
Kim Nielsen
I happy that you like my recipes. I've visit the states several time and I love it. I know what you are talking about - it's difficult to find healthy snacks :-) However, luckily it's actually easy to make healthy snacks yourself.
JN
Thank you so much for the recipe! I have made a few additions to it to make it to my own taste. I added 1/4 cup of yeast flakes and substituted 1/4 cup liquid aminos (like Maggi) for,1/4 cup of the water. Also substituted 1/4 dl (25 ml) psyllium powder for the husks. I brought some crackers to work and my colleagues really liked them. For my second batch today, I lowered the baking temperature to 300F and added baking time because I was not fond of the strong "toasted seed" flavour of my first batch. But other people liked it fine. I really appreciate the inspiration you provided with your recipe.
Kim Nielsen
Thanks for these great tips - I really appreciate it. I'm happy that you like my recipes. It's comments like yours that makes me happy :-)
Kerri
Thanks so much for sharing your recipe! I’m wondering if you’ve used flax seed in your recipe but didn’t include it in the instructions? The pictures look like they have flax. Thanks for letting me know!
Kerri
Also - have you been able to freeze these so you can make in double or triple batches?
Kim Nielsen
I've not tried to freeze them. However, it can only imagine that it would work.
Kim Nielsen
Yes you should use 1 deciliter (2/5 cup) of flax seeds. It is the first ingredient in the recipe.
Amy
I'm really impressed with this recipe! At first I wasn't quite sure, but it's delicious and even the picky family members like it. I did grind up the pumpkin seeds to make the crackers more manageable for my 1 year-old and halved the salt in the dough and sprinkled the other half teaspoon on top of the crackers. Also I roll the dough out extra thin, making enough for three cookie sheets (U.S. size). This is becoming a regular snack actually. Thank you!
Jill
We regularly use your rye bread recipe as we live in the states, so have none like it to buy.....inevitably we have a little piece left when we make a new loaf....so, I chopped it all up fine an added it in.....yum!!! Great way to use the leftover pieces. Next time I will use a sheet pan with no edges a however, my edges Were a bit too thick....roll it thin!!!