seed crackers

There are so many choices in the biscuit aisle of the supermarket, but have you ever read the ingredients on the packets? I find it quite scary how the manufacturers are allowed to create so many ‘non-foods’. What do you think?

You can go to a health food store or you can make your own for a fraction of the cost. You will need to start this recipe the day before.

Ingredients:

  • 160g brown linseeds
  • 80g mixed seeds, such as pumpkin, sunflower, sesame
  • 1/2 teaspoon sea salt
  • 1 teaspoon favourite spice (cumin or fennel seeds, smoked paprika, cayene pepper) – I love the fennel seed

Method:

  1. Place the linseeds in a bowl and cover with 2cm of water above the linseeds. Leave to soak overnight.
  2. Place the other seeds in a separate bowl and cover wth water. Leave to soak overnight.
  3. Next morning, drain and rinse mixed seeds and add them to undrained, jelly-like linseeds. Add salt and spice and stir well.
  4. Preheat oven 50C, or as low as it will go.
  5. Spread the mixture very thinly on a couple of baking trays lined with baking paper and bake for roughly 6 hours (great for a lazy day at home), turning halfway through the drying process and removing the baking paper.
  6. Remove from oven and cool on the trays.
  7. Break into pieces and serve with your favourite dips.
  8. Can be stored in airtight container for up to 2 weeks.

Serves 4