Seedy crackers

Preparation time

20 minutes

Cooking time

55 minutes

Serves

Recipe courtesy of

Caroline Trickey, Accredited Practising Dietitian (APD)

½ cup linseeds (flaxseeds)

½ cup sunflower seeds

½ cup pumpkin seeds

2½ tbsp chia seeds

2 tbsp sesame seeds

1 tbsp extra virgin olive oil

1 cup (250ml) water

Combine linseeds, sunflower, pumpkin, chia and sesame seeds in a medium bowl.
Pour in olive oil and water and allow to sit for at least 15 minutes until all the water has been absorbed.
Meanwhile, heat oven to 170°C.
Line a large baking tray or 2 smaller trays (approximately 23cm x 32cm) with greaseproof paper.
When the mix is ready, spread evenly over trays using a spatula. The mix will be approx 3-4 mm thick.
Bake in oven for 20 minutes.
Remove from oven, transfer to a cutting board and cut into desired cracker sizes.
Place back in the oven for a further 20 minutes.
Remove from oven again, carefully turn the crackers over, remove paper, then put back in the oven for another 10-15 minutes.
Cool before eating or transferring to glass jars for storage.