SEED CRACKERS
PERFECT ACCOMPANIMENT
These go really well with dips/spreads/nut butters/soups/cheese and even on their own. Once cool, you can store them in an airtight container for over a week.
INGREDIENTS:
50g pumpkin seeds
50g sesame seeds
50g sunflower seeds
25g chia seeds
100g oats
1 tsp caraway seeds
1 large pinch chilli flakes (add more or less depending on preference)
1 large pinch salt
1.5 tbsp olive oil
A drizzle honey (melted)/maple syrup
170ml water
Alternative herbs and spices that also taste good: smoked paprika, oregano, turmeric, fennel seeds, cumin seeds, poppy seeds, black sesame seeds etc.
METHOD:
Preheat your oven to 175°C. Line a baking tray with greaseproof paper. Mix all the dry ingredients together in a mixing bowl.
Add the water, olive oil and honey into the dry ingredients and stir well until everything is coated and wet.
Pour the mixture onto the lined baking tray and spread it out using the back of a metal spoon until it is ½ cm thick all over.
Cook for 20-25 minutes or until the edges are golden. Flip the greaseproof paper onto the other side, peel it off and continue to bake in the oven for 20-25 minutes until golden brown.
Remove from the oven, leave to cool and break into your preferred cracker size.
