The best seed crackers, ever!

This is the first time I have found a seed cracker recipe that works, the crackers are crispy and tasty and so good for you! So often I find they are soggy, do not last and do not taste great! I can certainly recommend this recipe! This recipe will feature in some of my cookery demos.

Ingredients
75g sunflower seeds
60g chia seeds
45g psyllium seed husks (health food shop)
45g flaxseeds
30g pumpkin seeds
20g sesame seeds
2 tsp fennel seeds
3/4 tsp sea salt
1 tsp dried thyme
3 tbsp coconut oil
200ml boiling water.

Method:

1. Preheat oven to 170C.
2. Mix all dry ingredients together
3. mix coconut oil and water together and stir well.
4. Pour mixture onto a large baking tray, lined with a non stick mat/paper
5. Using a sheet of parchment paper on top spread out the mixture as thin as you can. It is too messy with a rolling pin so just spread from the centre outwards with your hands through the paper.
6. Bake for 30 mins, then turn over or flip onto another baking sheet and bake for a further 20 mins.
7. Allow to cool before breaking into pieces.
8. Store in an airtight container.

Serving:
I love these with chicken liver pate, cheese or on the side with a salad. I tend to make a double batch and find that they keep well for up to two weeks.

If you want to know more about The Ketogenic Kitchen Cookbook, I have a written a reviewon my blog.