Seed crackers
Makes 1 tray of crackers - cut or broken into the size you prefer
These golden, crispy seed crackers are a dream, both to make and to eat! 5 different varieties of seeds come together with the help of a little water and cornflour to create one of the best homemade gluten-free crackers you'll ever have the pleasure of eating.
Ingredients
⅓ cup sesame seeds
½ cup flaxseeds
½ cup raw pumpkin seeds
½ cup raw sunflower seeds
2 tablespoons chia seeds
⅓ cup cornflour
½ teaspoon salt
3 ½ tablespoons canola oil
¾ cup boiling water
Maldon sea salt for sprinkling
Method
Preheat the oven to 140c bake. Prepare two large sheets of baking paper that will fit a large baking tray.
In a large bowl stir the seeds, cornflour and salt together, then add the boiling water and canola oil, stir to combine and let the mixture sit for 10 minutes.
Tip the batter on to one of the pieces of baking paper, lay the other piece of baking paper on the top and with a rolling pin roll the batter between the 2 sheets of baking paper into a thin layer about 3 or 4 mm thick for a thin cracker. Transfer the rolled out batter keeping it on the baking paper to the baking tray and sprinkle with the Maldon sea salt.
Bake for about 1 hour 15 minutes or until golden brown and crisp. Rotating the baking tray a few times during cooking to encourage even browning.
Once cooked and it is cool enough to handle, move the cooked cracker to a wire rack to cool completely.
To serve, break the cracker into pieces for a more rustic look or cut into squares using a serrated knife and store in an airtight container.