- 1 cup Sunflower seeds
- ½ cup Pumpkin seeds (quantities of sunflower and pumpkin seeds can altered, as long as they equal 1.5 cups)
- ¼ cup Sesame seeds
- ½ cup Linseed (flaxseed) and/or Chia seed (I usually do 1/4 cup each)
- ½ tsp Salt
- 1 cup Water
- 1 serving sea salt, to sprinkle
Soak sunflower and pumpkin seeds overnight. This reduces phytic acid which makes seeds easier to digest.
Heat oven to 170C. Rinse and drain sunflower and pumpkin seeds. Add all the seeds and the salt in a bowl, pour in water and mix to combine. Leave for 15 minutes for the flax seeds to soften and bind everything. At this stage you can leave seeds whole or blend to a rough paste (Which is what we do)
Tip out on to a baking paper-lined oven tray and spread out as thin as possible (around 4mm thick) and sprinkle with some sea salt. Bake for 30 minutes.
Remove from the oven and slice into crackers, then return to the oven to cook for another 20-30 minutes until crisp and golden. If you find the outer crackers are cooking faster, you can remove them when ready and put the rest back in the oven to finish cooking. Sometimes depending on the oven, it is necessary to flip the crackers to cook the bottom evenly. Remove to a rack to cool then store in an airtight container.
Finely chopped rosemary and crushed garlic