I can see that the crunchy seed cracker exploration has begun in earnest … these are so yummy and, in all modesty, totally awesome, incredible and yummy!!

Ingredients:

1 cup raw sesame seeds
1 cup raw sunflower seeds
½ cup raw linseeds
2 teaspoons dried herbs – I used a mixture of oregano, parsley, dried onion and chili
½ cup water

Method:

Pre-heat oven to 180ºC.

Cut two pieces of baking parchment a little larger than your baking tray.

Place dry ingredients into a blender or food processor and process to a fine meal.

Add water and blend until the mixture becomes a thick dough. You may need more water, but start with ½ a cup and see how you go.

Roll the mixture in between the two pieces of parchment to about 3mm thick (or thin, depending on whether you are a glass half full or empty person). Use a rolling pin, glass bottle, or anything else that does the trick.

Depending on the size of your baking tray, you may be able to get two batches from the mixture – I did!!

Trim edges with a knife and re-roll to make sure it’s even. Cut cracker shapes into the dough while uncooked, then you gently break them apart when cooled from the oven.

Cook for about 20-30 minutes, depending on the thickness. Keep an eye on them, you are not looking to toast them, just brown a little and dry out.

I’ve found this iteration has stayed crispy much longer than the egg white version, but you can choose whichever feels right for you. Love, Sarah