Yield: 2 baking trays
GLUTEN FREE MULTI SEEDS CRACKERS
Vegan, Vegetarian, Gluten free, Dairy free
Ingredients
- 1/2 cup sunflower seeds
- 1/2 cup sesame seeds , (black and white)
- 1/3 cup chia seeds
- 1/3 cup linseeds, grounded
- 1/3 cup hemp seeds
- 1 cup fresh shredded coconut
- 1 Tbsp coconut oil
- 2 Tbsp Rosemary, freshly chopped or dried
- 1 Tbsp psyllium husks
- 1 tsp dried Thyme
- 1-2 pinches Himalayan salt and fresh ground pepper
- 1 1/3 cups water
Instructions
- Preheat oven to 175C (fan).
- In a large bowl, mix all the ingredients together (except the water) and stir well.
- Then add 1 ⅓ cups of water and stir it again until well combined.
- Let sit 10 minutes to allow the flax seeds and chia seeds to thicken.
- The best is to use a silicone baking mat (you have different good brands on the market) of the size of a baking tray. Spread out ½ of the crispbread mixture on the silicone baking mat, using a piece of parchment paper between the mixture and your rolling pin. Press until you reach a thin sheet (like 0,3 cm approx.). Remove top layer of baking paper and using the tip of a knife, score the dough into squares. Repeat with remaining half mixture.
- If you like it a bit spicy (optional), ground fresh pepper on top of your dough.
- Bake for 30 minutes. Remove from oven and carefully turn the crackers over and put them back in the oven for an additional 5-10 minutes (or until slightly brown and crunchy).
- Let them cool down. Then break the crackers along the scored lines (it might break a bit, no worries) and store them in an airtight container for 1 to 2 weeks !
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