Seed & almond nut crackers
INGREDIENTS
- 100g almonds, whole, raw, unsalted
- 200g sunflower seeds
- 60g linseeds
- 80g sesame seeds
- 40ml psyllium husk
- 500ml water
- 1 tsp salt
- 50g pumpkin seeds, chopped
METHOD
Preheat the oven to 160°C.
Place all the dry ingredients in a bowl and combine.
Add the water and mix well. Allow to stand for 20 minutes.
Spread the thickened mixture thinly and evenly over 2 silicone mats. Bake until crackers are caramel in colour, dry and crisp. Turn the seed cracker over to make sure it is dry and golden on both sides.
Allow to cool and break into large crackers – about 8 to 10 per sheet.
Store in an airtight container until needed.
Serve with low fat cottage cheese, fish pâté or nut butters.
Serves: 16, Preparation time: 10min, Cooking time: 1hr
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