Crunchy Chia and Flax Seed Snack with Nuts
A crunchy mixture of seeds and nuts with za’atar, sesame, and walnuts, eaten as a snack or used as a topping for dishes.
A crunchy seed-and-nut mixture with thyme, sesame, and walnuts, served as a snack or topping.
Like a savory seed brittle or crunchy granola topping.
Toast it gently so the seeds stay crisp and nutty. It is useful over salads, yogurt, or soups.
Ingredients
- half a cup flax seeds
- half a cup chia seeds
- 1½ tablespoons za’atar
- 2 tablespoons sesame seeds
- quarter cup walnuts
- quarter cup pumpkin seeds
- 1 cup warm water
- a little salt
- can be added sunflower seeds
- can be added hazelnuts
- can be added almonds
- can be added nigella seeds
- can be added raisins
Instructions
- In a cup or bowl, heat 1 cup of water until warm, leaning slightly toward hot.
- In the bowl, add the salt to the warm water and stir until dissolved.
- In a mixing bowl, add the chopped walnuts with the flax seeds, chia seeds, pumpkin seeds, za’atar, and sesame seeds.
- In the mixing bowl, pour the warm salted water over the seed-and-nut mixture.
- In the mixing bowl, mix the ingredients well together.
- In the mixing bowl, leave the mixture for about a quarter of an hour until the ingredients bind together and the gelatinous substance from the flax and chia seeds appears.
- In a baking tray or Pyrex dish, place a sheet of parchment paper.
- In the baking tray or Pyrex dish, spread the mixture over the parchment paper in one even thickness.
- In the oven, place the tray on the middle rack at 200°C, with top and bottom heat on, for about a quarter of an hour.
- Remove the tray from the oven after about a quarter of an hour, when the surface has dried.
- On the baking tray, cut the mixture while hot into pieces of the desired size.
- Return the tray to the oven after cutting for a second quarter of an hour, until the crisps are more toasted.
- Out of the oven, leave the crisps to cool, then serve.