Prep time: 15mins            Cook Time: 1 hour

 INGREDIENTS

• 1 cup sunflower seeds

• 3/4 cup pumpkin seeds

• 1/2 cup chia seeds

• 1/2 cup sesame seeds, 

• 2/3 cup flaxseed, white or dark

• 1 cup hemp seeds (optional)

• 1 tsp salt

• 1 1/2 cups water

• 1 tbsp dried herbs of your choice, (I have used fennel & cumin, thyme, ¼ cup dulse flakes – be creative here)

• 1 tsp chilli flakes, (optional)

INSTRUCTIONS

Preheat oven to 170 fanforced.

Mix all ingredients together and leave for 10-15 minutes for the seeds to soak up the water. 

Give everything a good stir, then split the mixture over two lined baking trays and spread thinly. The ideal thickness is about 3-4mm. Too thin and the crackers will be very fragile, too thick and they’ll be more like a seed cookie than a cracker. 

Bake for one hour (switching the trays around halfway through), or until golden brown and crisp. Score trays into cracker size after 30 mins. Return to oven for remaining 30 mins If they don’t feel crisp after an hour, return to the oven for another 5-10 minutes. 

Remove from the oven, allow to cool, then break into crackers.  Store in an airtight container. I use a glass jar.

Serve with your favourite avocado smash. Note: these cracked have an Acidic profile, so to balance them with something alkaline, Avocados are perfect.

Thank you to Hazel Parker from Mulberry Lodge Willunga for giving me this original recipe.

NUTRITION INFORMATION

Approx: Calories: 192kcal | Carbohydrates: 9.1g | Protein: 7.5g | Fat: 15.4g | Saturated Fat: 2g | Cholesterol: 0mg| Sodium: 238.8mg | Fiber: 6.4g | Vitamin C: 1% | Calcium: 16% | Iron: 19%