Seed crackers (gluten and dairy free)
Ingredients
1/4 cup Sunflower seeds
1/4 cup Pumpkin seeds
¼ cup Sesame seeds
¼ cup Linseed / flaxseed
1 Tablespoon Chia seeds
1 tsp Salt
1 Cup Cornmeal Flour
1/4 cup Oil (any kind is fine)
1 cup Boiling Water
Flaky sea salt, to sprinkle
Directions
Heat oven to 160C. Place all the seeds, cornmeal and the salt in a bowl, pour in boiling water and oil and mix to combine. Leave for 15 minutes for the chia and flax seeds to soften and bind everything together.
Split the mix between two baking paper-lined oven trays and spread out as thin as possible (around 3mm thick. This mix should flatten to fill both trays)
Use your hands to spread it out on the trays between two layers of baking paper.
Remove the top layer for cooking and sprinkle with some flaky sea salt.
Bake for around 45 minutes at around 160 Celsius. Remove from oven and wait until cool and crisp on racks, then break up and store in air tight container for up to two weeks.
If you prefer even sized crackers, take out after 25 mins and mark up shapes or squares, and return to oven for finishing.
NOTE: I added in onion and garlic powder. This was nice. Or try TikTok Seasoning or Anything But the Bagel seasoning.
