Seed Crackers (gluten and dairy free)
Rather than using both chia and flax seeds you could use just half a cup of one. It is important to include one or the other because they are what break down and bind everything together.
Prep Time: 20 minutes Cook Time: 55 minutes Makes: 1 tray
Ingredients
1/2 cup sunflower seeds (we love Alison’s Pantry)
1/2 cup pumpkin seeds (we love Alison’s Pantry)
1/4 cup sesame seeds (we love Alison’s Pantry)
1/4 cup poppy seeds
1/4 cup flaxseed (we love Alison’s Pantry)
1/4 cup chia seeds (we love Alison’s Pantry)
1/2 tsp sea salt flakes (we love Chantal Naturals)
1 cup water
Extra sea salt flakes to sprinkle
Method
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Heat oven to 170°C. Place all the seeds and the salt in a bowl, pour in water and mix to combine. Leave for 15 minutes for the chia and flax seeds to soften and bind everything together.
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Tip out onto a baking paper-lined oven tray and spread out as thin as possible (around 4mm thick) and sprinkle with some flaky sea salt. Bake for 30 minutes.
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Remove from the oven and slice into crackers, then return to the oven to cook for another 20-30 minutes until crisp and golden. Remove to a rack to cool then store in an airtight container.