Makes approx. 22 (9cm x 3cm shapes or approx. 44 5cm x 3cm shapes)
2 tablespoons linseeds
1/2 cup water
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/4 cup sesame seeds
1/2 cup of quinoa flour* – see note below
1/4 teaspoon salt
1 1/2 tablespoons extra virgin olive oil
Place linseeds in a small bowl with water and set aside.
Put sunflower, pumpkin and sesame seeds in food processor and process to a crumbly
Transfer to a bowl and add quinoa flour, salt, oil and linseed and water mixture. Stir
until well combined.
Turn oven on to 150°C.
Take out half the dough and place it on top of greaseproof paper. Place another piece
of greaseproof paper on top of the dough and use a rolling pin to flatten it into a thin,
Remove the top layer of paper and using a knife, cut the dough into desired shapes.
Slide the paper onto a baking tray and place in the oven.
Bake for 25-30 minutes until crispy and golden (cooking time will depend on
thickness of dough).
Remove from the oven and break crackers into individual pieces, spread out on the
tray (putting more well done ones in the middle and less done ones around the edge of
the tray) and bake for a further 5 minutes.
When the crackers are done, remove from oven and allow to cool for 5 minutes.
Recipe was a gift from www.healthyhomecafe.com.au
Check out this website for more fantastic recipes.