Ingredients:
- 1/2 cup chia seeds
- 1/2 cup unhulled sesame seeds or linseeds (also known as flax seeds)
- 1/2 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1 cup water
Method:
- Preheat oven to 160°C.
- Mix together chia seeds and sesame/linseeds (mixing the small seeds together now will help prevent clumping when the big seeds are added).
- Mix in the sunflower seeds, pumpkin seeds, rosemary, and salt.
- Try not to eat all the mixture.
- Add water, mix well and allow to sit for 5 minutes while the liquid is absorbed.
- Line a baking tray with baking paper.
- Put the seedy mixture onto the baking paper and spread with the back of a spoon. The mixture should end up about 1/3 cm thick.
- Bake for 30 minutes.
- Remove and flip mixture using a chopping board or two spatulas.
- Cut into cracker shapes. Triangles are groovy and have great structural integrity but squares are also socially acceptable.
- Return to oven for another 5 minutes at 160°C.
- Decrease oven temperature to 120°C and bake for additional 20-25 minutes until they look dry and delicious.
- Remove from oven and allow to cool before storing in an airtight container in the fridge. Refrigeration is not essential but will help retain optimal crunchiness.
Great served with tomato and cheese on top, dipped in hummus or as a snack by themselves. Only a few of these crackers each day will help you achieve your daily omega 3 fatty acid requirements.
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