Crackers & Dips
Seed Crackers
These crackers are a staple in our house. More time consuming to make but so worth it.
Ingredients
200g sunflower seeds
100g pumpkin seeds
60g flax seeds
60g chia seeds
100g sesame seeds
3-4 tbsp psyllium husks
500ml water
1 tsp salt
Methods
Activate the sunflower and pumpkin seeds by soaking overnight and draining (no need to dehydrate).
The following morning, drain the seeds for at least 20 mins and preheat oven to 160°C.
In a mixing bowl, combine all the ingredients and leave the mixture to stand for about 10 minutes, mixing a few times until the mixture becomes pliable.
Spread the mixture out as thinly as possible on baking trays covered with baking paper (make sure there are no holes in the mixture).
Bake for about 1 to 1.5 hrs (until they are crispy). You may need to break off cooked pieces on the edges as they start to look baked. Cooked pieces will snap off, uncooked will be bendy still.
Remove from the oven and leave to cool.
Store in an airtight container.
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