Seed Crackers

These classy crackers are full of goodness, superb with
a variety of cheeses and perfect for your next platter.

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Makes the equivalent of a couple of packs of crackers

1 1/3 cup flour (plain, gluten-free or whatever you fancy)

2/3 cup sunflower seeds

1/3 cup sesame seeds

1/3 cup pumpkin seeds

1/3 cup linseed/flaxseeds

2 tbs poppy seeds (optional)

4 tbs chia seeds

1 tsp Pepper & Me Man Grind salt blend (substitute regular salt)

1/2 cup water plus 1 tbs

1/2 cup oil (any oil — I usually use light olive oil or canola)

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Preheat oven to 180°C fan bake.

Place all the dry ingredients in a large bowl, mix well. Add water and oil, then mix to form a dough.

Bake a third of the dough at at time. Take the first third, place between two pieces of baking paper, and roll out into a sheet until you get a cracker-like thickness. Place on a baking tray and score (ie don’t cut all the way through), with a knife or pizza cutter, into desired cracker sizes. Grind over a little additional Man Grind or your chosen salt.

Bake for 15-18 minutes until crisp and lightly golden (the crackers will keep hardening as they cool). Repeat with remaining dough.

Once cool, snap into desired shapes and enjoy.

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Recipe By Cherie Metcalfe, Pepper & Me

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