Ingredients
Dry Ingredients
- 1 cup sunflower seeds
- 3/4 cup pumpkin seeds
- 1/2 cup chia seeds
- 1/2 cup sesame seeds, (I used a mix of black and white sesame seeds)
- 1/4 cup flaxseed, (linseed)
- 1 tsp salt
- 1 tbsp dried herbs of your choice, (rosemary, thyme)
- 1 tsp chilli flakes, (optional)
Liquid
- 1 1/2 cups water
Instructions
- Preheat oven to 170C fan forced.
- Mix all ingredients together and leave for 10-15 minutes for the seeds to soak up the water.
- Give everything a good stir, then split the mixture over two lined baking trays and spread thinly. The ideal thickness is about 3-4mm. Too thin and the crackers will be very fragile, too thick and they'll be more like a seed cookie than a cracker.
- Bake for one hour (switching the trays around halfway through), or until golden brown and crisp. If they don't feel crisp after an hour, return to the oven for another 5-10 minutes.
- Remove from the oven, allow to cool, then break into irregular shards. Store in an airtight container.
Notes
- Super easy and if you have no problems with seeds and allergies.
- Some recipes include nori seaweed, which is great for digestion, but just something to consider, crackers are abundance in insoluble fibre.
- I usually use rosemary because we really enjoy the flavour, but thyme is really good for you, regardless of how super tasty it is.
- These are really good, they look great and really class up a charcuterie platter.