Crackers – nuts and seeds

 from Youtube

 

120g flaxseed (linseed)

50g chia seeds

250ml water

250g mixed seeds

we used a blend of pumpkin and sunflower seeds

1 tsp fennel seeds

1 tsp nigella seeds

1 tsp garlic powder

 

Gather and prepare your ingredients. Line a baking tray with parchment paper.

Place the flax, chia seeds, and water into a mixing bowl; stir to combine, and set aside to absorb for 10 minutes.

Preheat the oven to 200°C/180°C fan. Add the remaining seeds, garlic powder and a sprinkle of salt to the flax and chia mixture; stir to combine.

Spread the mixture evenly (as thinly as possible) over the lined baking sheet. Use a cutlery knife to lightly score the dough into cracker shapes, if you like.

Bake in the oven for 28-30 minutes, until golden. Reduce the oven temperature to 185°C/165°C fan, and bake for a further 18-20 minutes, until dried out and crisp.

Transfer to a wire rack, remove the parchment paper and allow the crackers to cool completely.

Once cool, break into pieces and store in an airtight container, for up to 2 weeks.

*****

Mar 2 - not crispy - returned to the oven 

Next time bake at 300 for  half an hour to start? Also, make them thinner