These naturally gluten-free and nut-free crackers are light and crisp – the perfect vessel for cheese and dips!
Ingredients
- 1 ½ cups sunflower seeds
- ½ cup flax seeds
- ¾ cup sesame seeds
- 3 Tbsp psyllium husk
- 500ml water
- 1 tsp salt
Method
- Preheat oven to 160 degrees, fan bake.
- Add all ingredients into a large mixing bowl and mix well; leave the mixture to stand until it becomes thick and glutenous looking, about 10 minutes.
- Pour about ½ the mixture onto a large piece of baking paper (the same size as the baking tray you are cooking it on). Spread the mixture as thinly as possible – we find it easiest to pop another piece of baking paper on top and use a rolling pin (or wine bottle) to roll it out into a thin rectangle with edges as uniform as possible. Repeat with the remaining mixture.
- Bake for 1 hour, flipping halfway. Once cooked, these crackers should be crispy and slightly golden.
- Remove from oven and allow to cool, then break into any size you like and store in an airtight container.
