- 0.5 cup (70g) sunflower seeds
- 0.25 cup (43g) pumpkin seeds
- 0.5 cup (50g) almond flour
- 0.25 cup (40g) flaxseeds
- 0.25 cup (40g) chia seeds
- 0.25 cup (35g) sesame seeds (mix of regular and black)
- 0.25 tbsp salt
- 1 tbsp dried rosemary or herb of your choice
- 160 ml ml water
Mix all the dry ingredients together in a bowl. Then add water. First add half a cup and then add the rest bit by bit as you might not need it all. Let the ingredients rest on your counter for 15 minutes.Then spread the mix with your fingers on a baking sheet lined with baking paper. Try to get it as thin as possible without any gaps in the spread. I baked mine for about 30 minutes in a preheated oven at 180 C, but watch them closely as they can brown at the edges. If this happens, cut off the edges and continue baking the center for an extra 10 minutes. Once done, snap them and you’ll have beautiful irregular rustic shapes. This makes a small batch, double it easily for a crowd. As for the dip, mix together the following and serve with the crackers. Sahtein! PS: They both pair really well with smoked salmon.4 tbsp Greek yoghurt1 tbsp feta cheese, crumbled with a fork1 tsp chopped dill1 tsp chopped capersZest of half a lemon1 tsp chili oilS + P to taste
