--- airs weeknights on SBS Food at 7.00pm and 10.30pm, or stream it free on . Catch the Seedy Slice pictured above (and read more about it below) in the Grains episode, now streaming at SBS On Demand ---
These colourful crackers, which include flax seeds and pumpkin seeds (pepitas), are a great way to use things up - you can use up the pulp left after juicing, or grate up some veggies.
Colourful veggie crackers Source: The Art of the Natural Home
"These seedy slabs are an excellent alternative to those ubiquitous, sugary cereal bars," says Hugh Fearnley-Whittingstall of these chunky slabs. His recipe uses pepitas and sunflower seeds, with quinoa flakes, chilli and rosemary (there's a plain version too). These will keep for several weeks in an airtight container, so they make a great snack to have on hand.
Chilli rosemary seed bars Source: Bloomsbury / Simon Wheeler
"Once you have made these crackers for the first time I suspect you may never again bother with the ‘fancy’, often expensive, crackers you can buy. With their wonderful nuttiness and a hint of sweetness, these are perfect teamed with a soft goat’s cheese or brie," says Anneka Manning, of these crunchy numbers, made with pepitas and sunflower seeds, plus walnuts, soaked dried figs and rosemary.
Mixed seed and fig crackers Source: Alan Benson
Three kinds of seeds - sesame, sunflower and pumpkin - come together in this muesli bar-style slice, shared by guest Dean Widders, host of NITV's Over the Black Dot NRL football show, in season 2 of The Cook Up with Adam Liaw. (You can also see Widders in the powerful documentary Araatika! Rise Up, streaming now ).
Seedy slice Source: Adam Liaw
This makes a great edible gift at Christmas - but it's so good that it really shouldn't be left to just one time of year. And believe us, you don't want to give it all away! It's sorta-sweet and sorta-spicy, good hot or cold, and very more-ish.
Spiced maple nuts and seeds Source: Brett Stevens
Break this up and sprinkle it over ice-cream, or enjoy chunks as a snack. The recipe, shared by Ronnit Hoppe on Loving Gluten Free, uses a mix of seeds, along with flaked almonds (or try cocoa nibs).
Seed brittle Source: Loving Gluten Free
Swedish saffron buns meet savoury seedy muffins in these wheat-free chunky bakes, made with pumpkin seeds, sunflower seeds, flax seeds, chia seeds, nuts, cranberries and oats, along with saffron and cloves.
Saffron and cranberry muffins Source: Saffron and cranberry muffins (Belén Vázquez Amaro)
These crunchy bars are packed with energy, and the addition of a hint of cumin lifts them above the usual. There's all kinds of good things in them, including sesame seeds, sunflower seeds, pepitas, chia seeds, buckwheat, quinia, oats, cashews and coconut.
Superfood bars Source: Smith Street Books
Great for a cheese platter - or just to snack on - these bring together two kinds of cheese in a melt-in-the-mouth biscuit.
Parmesan and poppy seed biscuits Source: Alan Benson
Sticking with the cheese biscuit idea, this recipe from Matthew Evans adds anchovies for an extra hit of salty flavour.
Anchovy sables Source: Alan Benson
"This is a must for your pantry. It’s a delicious, moreish snack that can be eaten on its own, topped with cheese and pickles, crumbled over bowl foods like yoghurt with fruits or broken over salads for texture. .... I like to make a large batch of the seed mixture and store it in a large sealed jar or container, ready for whipping up some crispbread whenever it’s needed," says Simon Bajada of these Scandinavian-style crispbreads.
Seedy crispbread Source: Hardie Grant Books
