Rosemary and Sea Salt Seeded Crackers
Benefits: These nutritional powerhouses contain around 7g fibre and 6g of protein per serving all courtesy of the seed mix - will store in an airtight container for up to 4 weeks. *You can vary the seeds according to preference or what you have in the cupboard - also swap out the rosemary for a preferred flavour. *Credit goes to Dominique Ludwig’s new book ‘No Nonsense Nutrition’
Ingredients
- 80gmilled flaxseed
- 80gchia seeds
- 80gpumpkin seeds
- 80gsunflower seeds
- 0.5tspsea salt
- 0.5tspdried rosemary (more if you're a fan!)
- 250mlwater
Method
- 1
Preheat your oven to 150°C fan.
- 2
Line a large baking tray (45cm x 30cm) or use 2 trays - with baking paper.
- 3
Mix all the ingredients together and set aside for a good 5 minutes to thicken.
- 4
Spoon the mixture onto the tray and either press down with your hands or put another sheet of paper on the top and roll out using a rolling pin (needs to be around 5mm thick.)
- 5
Bake in a pre-heated oven for 90 minutes.
- 6
If you want tidier crackers, take the tray out of the oven half way through and score lines to help snap them. Alternatively for a more ‘artisanal’ look - just break into rough shapes once cold.