I came up with these after having a play with a recipe given to me by a friend on a girls’ weekend. Although it ticks a lot of ‘good’ boxes (it’s keto, paleo, healthy etc etc.), they are a win for me just because they are so darn tasty! I’ve used chilli, cumin and fennel in these, but of course you can play with whatever spices you like – paprika is delicious, as is lemon pepper.

These crackers are fantastic with cheese and dips, although they make a great snack on their own. If you want nice even shapes, remove the trays from the oven after about an hour, and cut; however, I like to break mine into random pieces for ultimate rustic!

Ingredients

  • 1 cup sunflower seeds
  • 1 cup pumpkin seeds
  • 1/2 cup white sesame seeds
  • 1/2 cup linseed seeds
  • 1/4 cup psyllium husks (available in your supermarket health section)
  • 1/2 teaspoon Himalayan sea salt crystals, roughly crushed
  • 1/2 teaspoon spice mix of your choice (I used a pinch each of chilli flakes, cumin and fennel seeds)

Method

Preheat oven to 160°.

Place all ingredients into a large bowl. Add 500ml of warm water (I just boil the kettle for a few seconds), stir mixture through and leave to rest for 20 minutes.

Spread the mixture thinly and evenly onto two lined 30cm x 15cm baking trays, and bake for 90 minutes. Remove from oven and allow to cool.

Store in an airtight container for up to 3 days.