Seed Crackers

1. 1

   Combine the seeds, salt, water and psyllium husk powder in a bowl, stir to ensure the seeds are evenly distributed.

2. 2

   Allow to stand for about 10 minutes to allow the psyllium and water to form a gel.

3. 3

   Line two 26 cm x 38 cm or 10 inch x 15 inch baking trays with baking paper and coat with non-stick cooking spray.

4. 4

   Once the mixture forms a spreadable dough, divide onto the two baking trays and use the back of a spoon to thinly and evenly spread the mixture across the tray.

5. 5

   Bake at 180u00b0C for 30 minutes.

6. 6

   Remove from the oven and cut into desired size and shapes (squares, rectangles, triangles...) using a sharp knife or pizza cutter (avoids them shattering).

7. 7

   Return to the oven for a further 30 minutes, or until the crackers are dry and crisp.

8. 8

   Cool, break into crackers and store in an airtight container.

9. 9

   NOTE Personalise your crackers by adding: 3 tablespoons Parmesan cheese OR 1-2 teaspoon fresh herbs e.g. rosemary, sage, thyme OR 1-2 teaspoon spices e.g. ground cumin, paprika, garlic powder OR chili flakes (to taste).

* Per serving · 4 servings · Values may vary.

No additional tips available.