1 cup hot water
½ cup pumpkin seeds
½ cup sesame seeds
¼ cup linseeds/ flaxseeds
½ tsp salt (or less)
Flaky Salt to sprinkle
Preheat oven to 160C fanbake and line 2 oven trays with baking paper
Mix chia seeds with hot water stirring well with spoon in a medium bowl and allow to stand while the chia seeds absorb the liquid (about 10 minutes). Stir in all remaining ingredients except salt to sprinkle. Divide between the prepared trays and press out to roughly flatten with spoon. Place a second sheet of baking paper over the top of each and roll out as thinly as possible with rolling pin (around 3mm thick). Remove the top sheet of paper and sprinkle the cracker mix with flaky salt.
Bake for 30 minutes then remove trays from oven and flip the sheets of cracker mix and gently peel off the baking paper. Return to oven and bake until they are crisp and firm and snap rather than fold when bent (a further 5-10 minutes). Leave to cool and then break into crackers for a rustic look. If you want them cut as neat crackers, bake for 20 minutes (rather than 30 minutes) before flipping, peel off baking paper and then cut into shapes. Spread out on the trays and return to the oven to crisp (a further 15-20 minutes). They will keep for weeks in an airtight container.
This recipe is with compliments from a client of mine, Felicia. The crackers taste divine on their own or eaten with some guacamole, hummus or tomato and smoked salmon.