These easy to make crackers are a game changer! Nice with dips or cheese or as an alternative to bread with a salad for lunch. Next level …. really! Try experimenting with your own flavours.

My personal favourite is fresh, finely chopped Rosemary OR Turmeric powder and Fennel seeds.

Ingredients:
1/3 cup of almond meal
1/3 cup sesame seeds
1/3 cup pumpkin seeds
1/3 cup sunflower seeds
1/3 cup linseed / flaxseeds
1 TBSP ground psyllium husk
1 tsp salt
1/4 cup melted coconut oil
1 cup boiling water

Method:

Heat oven to 160 degrees regular heat (150 degree fan forced) and line a baking tray with grease proof paper

Mix everything together, except oil and water. Combine these two and mix through last.

Spread dough thinly onto the tray - the thinner the better. (Try using an extra sheet of grease proof paper on top and use your hands to spread it out as thin as possible ..then peel off the paper).

Bake on lower rack for 50-60 mins. Open the door a crack for another 20-30 mins to allow the crackers to ‘dry and crisp up’ once cooked, with the oven ‘off’.

Cool crackers on the tray before breaking them up into pieces. If not completely dry, pop into the oven again for another 10 minutes! Dry and store in a glass jar with a tight fitting lid.

Enjoy! ~