A crunchy cracker to accompany a weekend cheese board, top with your favourites as a quick snack or use as a dipping tool. Ingredients:
3/4 cup sunflower seeds
3/4 cup flaxseeds (linseeds)
1/2 cup pumpkin seeds
1/4 cup chia seeds
1 tsp Himalayan sea salt
1 tsp pepper
2 tbsp fresh rosemary
Water
Method:
Preheat the oven to 100 degree's celcius and prepare a flat baking tray by lining it with baking paper.
Grind seeds in a food processor until they resemble a coarse flour consistency. Transfer the seeds to a bowl and add the salt, pepper, rosemary and enough water to cover the mixture by a centimeter.
Stir the mixture and allow to sit for 10 minutes until it's reached a thick porridge consistency. The seeds will absorb the water, binding the mix together.
Spread the mixture evenly and thinly onto the lined baking sheet to form one large rectangle.
Bake in the oven for 20-30 minutes, until completely dry. Check it regularly as it can burn very quickly.
Crack into desired cracker size and shape and enjoy!
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