Ingredients
- sun flower seeds 1 dl
- pumpkin seeds 1 dl
- lin seeds 1 dl
- sesame seeds 1 dl
- chia seeds 1 dl (optional, but very good for your health)
- psyllium fiber husk 1 tbsp (or 1 teaspoon if the husk is a fine powder)
- chickpea flour 0.5 dl
- salt 1 tsp
- olive oil 0.5 dl
- boiling water 2.5 dl
Instructions
- Set the oven on heating (150 degrees)
- Mix all the dry ingredients + olive oil.
- Add boiling water and mix until the mix becomes thicker (1-2 minutes).
- Spread a thin layer of the mix on a baking pan ( or 2 if you make extra thin layers). To make extra thin layers, put one baking sheet on the table, put half of the mix on it and use another baking sheet on top and roll out the mix into a thin layer.
- If your oven has ventilation, use it for quicker results.
- Bake 25 min -> take it out of the oven and cut into squares, if you would like to have squares. It’s fine to also not do anything during this step.
- Bake 25 min more.
- If the crackers feel dry, then they are ready and you can turn off the oven and let the oven cool with the crackers inside. But if the crackers have a clear consistency of leather, keep on baking until they become crispy.
Seasoning
Original – no extra seasoning needed.
Mediterranean – Use plenty of rosemary in the mix. You can also use oregano or thyme on top of the rolled out mix. You can use quite a lot of the herbs, it never seems to be too much. Press the herbs into the mixture by using an extra baking sheet on top.
Curry – Add a table spoon or two of Curry to your mix.
Sweet Spice – 1 dl sugar-like sweetener (stevia etc.), 2 tsp cardamom, 2 tsp cinnamon, 2 tsp ginger powder.
Feel free to experiment! I’ve never managed to destroy a batch.
Variation
The base recipe can be simplified by omitting the chickpea flower and psyllium powder. The chia seeds and flax seeds are binding enough for the crackers to not fall apart.