4 Seed Crackers

Method

Method

• 1)

  Preheat oven to 180 degree celsius.

• 2)

  Add all dry ingredients into a medium mixing bowl and stir well.

• 3)

  Add olive oil and boiling water. Stir very well until everything is absorbed. It should be quite thick, wet but not sticky as the psyllium and linseeds absorb a lot of the moisture.

• 4)

  Cut three pieces of parchment paper, 2 of which will be used for the trays, and an extra one you can use to help you roll out the dough.

• 5)

  Divide the dough into two, and add each pieces onto one of the baking papers.

• 6)

  Add the third piece onto one of the doughs, and using your rolling pin very gently roll the dough so that it is flat and even across the bottom baking sheet. The seeds will determine the thickness of the dough. You want the thickness to be only as high as the largest piece of seeds when laying flat.

• 7)

  Once it is rolled, add the first layer onto one of your baking sheets.

• 8)

  Repeat with the second piece of dough.

• 9)

  Bake in your preheated oven for about 30 minutes or until the crackers are deep golden and crispy, with some curling on the edges.

• 10)

  Allow to cool, break into cracker sizes and store in an airtight container in your pantry. Try not to eat them all at once!