Rather than using both chia and flax seeds you could use just half a cup of one. It is important to include one or the other because they are what break down and bind everything together.
|½ cup||Sunflower seeds|
|½ cup||Pumpkin seeds|
|¼ cup||Sesame seeds|
|¼ cup||Poppy seeds|
|¼ cup||Linseed / flaxseed|
|¼ cup||Chia seeds|
|1 serving||Flaky sea salt, to sprinkle|
- Heat oven to 170C. Place all the seeds and the salt in a bowl, pour in water and mix to combine. Leave for 15 minutes for the chia and flax seeds to soften and bind everything together.
- Tip out on to a baking paper-lined oven tray and spread out as thin as possible (around 4mm thick) and sprinkle with some flaky sea salt. Bake for 30 minutes.
- Remove from the oven and slice into crackers, then return to the oven to cook for another 20-30 minutes until crisp and golden. Remove to a rack to cool then store in an airtight container.