Sana Seed Crackers & Eggplant Dip

Seed Crackers

These are seriously easy to make, and super nutritious too, I'd say that's a match made in heaven, wouldn't you? You can be as adventurous as you like, adding which ever seeds, herbs, spices or even nuts you wish. The only rule is to ensure you have enough chia and/or flax seeds as these form a mucilage once wet which helps bind the crackers together, without them you with have a tasty crumble but that's about it... You might also like to add a little flax meal which will also help to bind the seeds together, this is a great addition if you accidentally add a little too much water like I did with this batch.


1/2 cup flax seeds (linseeds)     1/4 cup chia seeds

1/4 cup poppy seeds                 1/2 cup pumpkin seeds

1/4 cup sunflower seeds            1/4 cup sesame seeds

1-2 tbsp fennel seeds                 1/2 tsp garlic powder

1/2 tsp cumin                              Pinch of salt

1 cup of water   


Preheat your oven to around 150-170 degrees. 

Mix the seeds, garlic powder, cumin and salt in a bowl. Pour over the water and stir through until all seeds are wet. Allow to stand for around 20mins, until the seeds have absorbed the water and feel a little slimy. If there is still a little water not absorbed you might like to add some flax meal or some extra flax or chia seeds, or simply drain off the extra fluid carefully.

Line a baking tray with baking paper. Pour the seed mixture on to the paper and spread thinly and evenly.

Place the tray in the oven and bake for around 20mins. Remove the tray and slice the mixture into small pieces. Then pop back into the oven until crispy. Once you are happy, remove them from the oven and allow to cool before storing them in an airtight container. 

Tip: If you have any crumbly bits, these make a nice crunchy addition to a salad so don't throw away!!



Eggplant Dip

This is a great one for all those people who think they hate eggplant or just don't know what to do with one. 


2 eggplants

1 drizzle olive oil

1/3 cup tahini (I use unhulled but suit yourself)

The juice from 1/2-1 lemon

Sea salt

2 cloves of garlic

1 tsp cumin (more if you're anything like me)


Preheat your oven to around 180. 

Cut your eggplants in half lengthwise. Drizzle the inside with a little olive oil and pop into the oven to roast. Cook until the inside is soft and the outside is a little charred or browned. You might need to rotate during the cooking process. Once happy, remove from the oven and allow to cool a little.

Scoop the insides out of the eggplant and place it into a food processor. Add the lemon juice, tahini, garlic, cumin, and sea salt and blend until smooth. Adjust the flavor depending on your taste.