These crisp crackers have a satisfying crunch and a lovely flavour thanks to the combination of sunflower, pumpkin and flax seeds. They're great on their own, topped with nut butter or served with a dip. I adore them with my Moroccan Spiced Roasted Carrot Dip (recipe here) and I'm not alone as I've found it's a popular combination when served as a canapé.
Three great health benefits: anti-inflammatory, boosts immunity, good source of fibre
Makes approx 60 crackers
Store in an airtight container
Dough freezes well
Ingredients:
1 & 1/2 cups gluten free flour
1/2 cup sunflower seeds
1/4 cup pumpkin seeds
3 tbsp flaxseeds
1 tsp ground turmeric
Pinch sea salt
50ml olive oil
300ml boiling water
Method:
1) Preheat oven to 150 degrees C. Line a baking tray with silicone liner or greaseproof paper.
2) Combine the dry ingredients in a mixing bowl.
3) Add the oil and water and mix until thoroughly combined (I use my hands to do this). Form into two balls.
4) Lightly flour a clean surface and a rolling pin. Roll the "dough" until thin (cracker thin).
5) Cut into desired shapes using an upside down glass or cookie cutter. Place on the baking tray, spaced evenly apart.
6) Bake for 30 minutes. Cool on a wire cooling rack.
Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
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