Makes: two 26 cm x 38 cm or 10 inch x 15 inch baking trays (approximately 70 small square crackers as pictured)
small crackers (as pictured)
Cheryl Meyer, Dish & Delite
(400 g) mixed seeds
- sunflower seeds, sesame seeds, linseeds and pumpkin seeds
psyllium husk powder
Combine the seeds, salt, water and psyllium husk powder in a bowl, stir to ensure the seeds are evenly distributed.
Allow to stand for about 10 minutes to allow the psyllium and water to form a gel.
Line two 26 cm x 38 cm or 10 inch x 15 inch baking trays with baking paper and coat with non-stick cooking spray.
Once the mixture forms a spreadable dough, divide onto the two baking trays and use the back of a spoon to thinly and evenly spread the mixture across the tray.
Bake at 180°C for 30 minutes.
Remove from the oven and cut into desired size and shapes (squares, rectangles, triangles...) using a sharp knife or pizza cutter (avoids them shattering)
Return to the oven for a further 30 minutes, or until the crackers are dry and crisp.
Cool, break into crackers and store in an airtight container.
Personalise by adding:
3 tablespoons Parmesan cheese or
1-2 teaspoons fresh herbs e.g. rosemary, sage, thyme or
1-2 teaspoons spices e.g. ground cumin, paprika, garlic powder or
chili flakes to taste
Seed Crackers https://dishanddelite.com/seed-crackers/