Thursday, 27 April 2017
Sally's Seed Crackers
200g sunflower seeds
60g flax seeds
100g sesame seeds
2 Tbsp. Psyllium Husk
1 tsp. Himalayan sea salt
Preheat oven to 160 degrees C. Line 2 baking sheets with lightly oiled parchment paper or a silicone sheet.
In a mixing bowl, combine all ingredients and leave the mixture to stand until thick and pliable (about 10 minutes).
Spread the mixture as thinly as possible on the lined baking sheet (may require 2). The mixture should have no holes or gaps.
Bake for 1 hour, turning trays after 30 minutes if browning more on one side. They may need another 15 to 20 minutes until they are nice and really crispy.
Remove from oven and leave to cool.
Once cool, break into any size you like and store in an airtight container.
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