Superfood Seed Crackers
Ingredients
65g Sesame seeds
40g Golden linseeds
50g Sunflower seeds
35g Pumpkin seeds
30g Brown Linseeds
35g White Chia seeds
250ml Cold Water
Flavours
3bs Tomato powder
2tbs Dried Italian herbs
1/4 tsp Sea Salt* (*omit if there is added salt in tomato powder)
Or
Zest of 1 large or 2 small oranges and juice
2tbs Cinnamon
Or
2tbs Dried dill
Zest of 1 lemon
1/4 tsp of sea salt
Method
You will need a large baking tray 40×30 cm
Preheat the oven 150°c/300°F/Gas Mark 2.
In a large bowl, add all the seeds and flavourings of your choice. Pour the water over the seeds and mix. If making the orange and cinnamon crackers, use the juice from the oranges and top up with water to total 250ml of liquid.
Set the mixture aside for 30 minutes. The seeds will soak up all the water, give the mixture a good stir than pour onto a baking tray lined with baking paper. Evenly and thinly distribute the mixture to cover the entire baking sheet.
Put into the oven (middle shelf) for 60 minutes. The seeds should feel hard and dry and will have formed into a large sheet. Next we need to dry out the underneath.
Remove from the oven and cover the top with another sheet of baking paper. Carefully turn the baking tray and seeds upside down. Remove the tray and carefully pick up the seeds using the baking paper underneath and put the seeds back into the baking tray. The large seed cracker will now be upside down. Carefully peel off the top baking paper.
Put back into the oven for a further 15 minutes until completely dried out. Leave to cool on a wire rack and break into cracker size pieces. Store in an airtight container.