Multi seed crackers with dried rosemary and salt flakes
A healthier snack that is gluten and dairy free. These seed crackers are baked in the oven and have the delicious flavour of roasted seeds and a crunch that is just perfect. Try them on your next cheese board!
Servings 4 people
Ingredients
- 80 g sunflower seeds
- 70 g flax seeds
- 60 g pumpkin seeds
- 1 tbsp psyllium husk powder
- 200 ml lukewarm water
- 50 ml vegetable oil
- dried rosemary and salt flakes to taste
Instructions
- Combine the sunflower, flax and pumpkin seeds in a bowl. Stir in the psyllium husk. In a glass, combine the water and oil. Pour the water and oil into the seed mixture and stir for about a half minute. The mixture will thicken consistently.
- Spread the thick mixture all over an oven tray lined with baking paper, making sure it has a uniform thickness. Sprinkle the dried rosemary and salt flakes all over the surface, according to taste. Bake in the preheated oven at 175°C for 45 minutes.
Notes
Fan forced ovens can be set at 150°C, or the seeds might burn.