Seeded Crackers
For seed mixture:
1 cup rolled oats
1 cup chia seeds (white or black)
1 cup sunflower seeds
1 cup pumpkin seeds (pepita)
½ teaspoon sea salt
½ teaspoon ground white or black pepper
NOTE- optional additions garlic or onion powder, flax seeds to replace part of chia seeds
This quantity of ingredients is sufficient for 3-4 baking trays 40 cm square depending on preferred thickness of crackers.
I make half quantity at a time to preserve keeping quality and crispness of crackers. Keep remaining seed mix in an airtight jar.
To make crackers
1. To a medium-sized mixing bowl place one half quantity of seeds and then add 1 cup cold water and 2 tablespoons (40ml) olive oil.
2. Mix thoroughly and allow mixture to stand for 30 minutes to allow seeds to swell and water to absorb into a thickish pasty mixture.
3. Line baking tray with baking paper and brush with olive oil. Use half-quantity of the mixture and dob tablespoonfuls on to the baking tray. I like to use another layer of oiled baking paper on top of the mixture and then use my fingers to smooth and even out to my preferred thickness of 2mm cracker mixture.
4. Gently remove the top layer of baking paper and use this to line a second baking tray. Repeat process with the remaining mixture.
5. Place the baking trays into a preheated 1750 C fan forced oven for around 35-40 minutes until crackers are crisp and have browned on the edge. You may need to experiment and adjust the time and the oven temperature.