Seed and Water Crackers – Mad Max Fury Road

mad max poster


The Dish:


The Reason:

In the post apocalyptic future of George Miller’s Fury Road, two things are particularly prized; seeds and water. You may not possess the bravery of Furiosa (Charlize Theron), or the anguish of Max Rockatansky (Tom Hardy) but if you can salvage enough seeds and a cup of water, you can have these.  The edges of these crackers are as jagged as the sides of the canyons and the surface as dry as the salt flats that now lie where the Green Place once was. They are ideally baked over a few hours in a low oven, though the blazing dry heat of the ochre dessert (or on top of an engine of a running V8) may also work in a pinch. You could serve them as a civilised starter with any dip of your choice, but when the world is mad and resources are scant, a paste of salvaged seeds like tahini with a drizzle of oil will help keep the convoy rolling.

The Way:

Seed and Water Crackers


Makes approx 30 crackers. Nb, it is the magical ability of flax seeds and chia seeds to swell and bind with water which allows these crackers to hold together and snap. You can swap the poppyseeds and sesame seeds for other smaller seeds of your choice, but the flaxseeds and chia are essential components).


IMG_29181 cup/ 140 g flax seeds
3 tbsp/35 g chia seeds
1 cup/250 ml water
3 tbsp/35 g poppyseeds
3 tbps/30 g sesame seeds
1 tsp sea salt flakes
Tahini and olive oil to serve


1) Preheat the oven to 93C/200F and line a large baking tray with baking parchment.

2) Combine the flax seeds and chia seeds in a bowl with the water and allow to soak for 15 minutes.

IMG_29193) Fold in the remaining seeds and salt until you have a cohesive mass.

IMG_29214) Transfer the seed mix onto the baking parchment and flatten it out with your hands. Add another sheet of parchment over the top and roll out until you have a large rectangle, approx 3 mm thick. Gently peel off the top layer of parchment.

IMG_29235) Transfer to the oven and bake for 3 hours, until dry and brittle. Allow the crackers to cool in the oven, then break into shards and serve with the dip or pate of your choice, or tahini with olive oil (as above).


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