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
Hi Sarah
you seem to have taken the ones without egg on board. Awesome 😉
with Love
Sarah
Yes Sarah!! I made these and then saw your comment – we are on the same wavelength 😉 Love sarah