Plain:
200g sunflower seeds (ground in coffee ginder-optional)
60g flax seeds (ground-optional)
100g sesame seeds
2 tbsp psyllium huska
2 ½ cups water
Pinch of salt
Mix all the ingredients together and cover for 10 min. Spread the mixture as thinly as possible onto a silicone tray or in the dehydrator. Bake at 160 °C (rotate or turn during) for 15-20min in oven or overnight for 8-12 hours (turn crackers from solid sheets to mesh sheets and allow a further 1-2 hours). If you want neater and more consistent sizes cut into shapes halfway through drying.
Nutty crackers-
Veg:
Add ½ cup
- Soaked and pureed sundried tomato
- 5 pureed baby marrow
- ½ yellow pepper (pureed)
Optional spices:
2 tbsp tamari / braggs aminos
1 tbsp Garlic
2 tbsp finely chopped or pureed onion