Last year I got out of the habit of making my own seed crackers... but I am back! These taste so much nicer than any of the ones I have bought, too.
You will need an oven dish with a lip - the size I used for the quantities below was 27cm by 40cm.
Generously coat the bottom of tray with olive oil (you can use a pastry brush to spread it out)
Pre-heat the oven on 180 degrees Celsius
Ingredients
1/2 a cup pyslliym (this is essential)
1/2 a cup each of
- Linseeds, essential
- Chia seeds, essential
- Sesame seeds
1 cup of Pumpkin seeds
1 cup of sunflower seeds
Pink Himalayan salt to season
Optional flavours - such as dried thyme or rosemary, seaweed, or some cumin seeds
2 cups of water
Method
In a large bowl, mix all of the ingredients together. The linseeds, chia and psyllium absorb the water to bind the mixture.
If the mixture looks particularly dry, you may need an extra 1/2 a cup of water.
Once water is absorbed use a spatula to spread evenly to the edges of the dish. Score into squares with a sharp knife, grind more salt over the top place in oven for 25 minutes remove then gently flip the whole massive cracker and bake for another 25 minutes.
After the second 25 minutes, they can be turned down to 150 degrees for a further 20 minutes of baking until crisp.
Once cooled snap at the scoring marks and keep in an airtight container.
Once you've done this once you will know your cooking times and it will be easy!
Enjoy!