Made these at Playcentre with the kids today, with some beetroot hummus. They disappeared pretty quick so I think they were enjoyed by all!
You will need:
1/2 cup of each:
- Sunflower seeds
- Pumpkin seeds
- Sesame seeds
- Linseeds (flaxseed)
- Salt (scant half a teaspoon)
- sesame seeds to sprinkle on top
- 1 heaped teaspoon flour (wholemeal, gluten free, buckwheat, tapioca).
- Blender or food processor
Soak the seeds overnight, soak the linseeds separately to the rest.
Preheat oven to 180c. Drain the seeds, the linseeds would have 'gelled' overnight and will be slimy and coated in the water (this is what helps to hold the crackers together) just drain off any excess water.
Put the seeds in the food processor and process until it becomes a light paste but still has some visible chunks of seed.
Mix in the flour and salt.
Oil two baking sheets the size of your baking tray. Place half of the mixture on each sheet. Oil two more sheets and place on top of the dough.
Roll out between the two baking sheets to about 2-4mm thin. Carefully, slowly peel off the top sheet.
Scour cut marks into the dough so they easily break into squares when they are done.
Sprinkle with some more salt and sesame seeds. Bake for about 20 mins.
Sometimes the edges are done first, but the middle isn't crisp yet, if this is the case, break the crackers into squares then put the middle pieces back in to crisp for a further 5 - 10 minutes.
Let them cool in the baking paper, then try not to eat them all at once!
