Makes at least 30 crackers
INGREDIENTS
1 cup mixed seeds and nuts (pumpkin, sesame, sunflower seeds, walnuts, almonds)
3 tablespoons flaxseeds
1⁄3 cup flour of your choice (wheat, spelt, oat, rice, etc.)
1 teaspoon sea salt flakes + extra for sprinkling
3 tablespoons olive oil
1 cup warm water (you may not need it all)
METHOD
Preheat the oven to 170°C and line a baking tray or two with baking paper
In a food processor, process the seeds, nuts and flaxseeds until partially broken down but still slightly chunky.
Tip the seeds and nuts into a bowl and add the flour, salt and oil with enough of the warm water until the mixture resembles a thick paste. Leave for 10 minutes to thicken up.
Spread the mixture on the lined baking tray, cover with another piece of baking paper and roll thinly. Use a knife to trim rough edges and score into squares. This helps them break into nice crackers once baked. Sprinkle with extra sea salt flakes.
Bake for 45 minutes or until crisp. Leave to cool and store in an airtight container. They last for ages.
Note: Add a teaspoon of turmeric powder to some of the mixture for variety.
Recipe from A Quiet Kitchen by Nici Wickes.
Published by Bateman Books, 2022. Paperback, $45.
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