These naturally gluten-free and nut-free crackers are light and crisp – the perfect vessel for cheese and dips!
1 hour +
1 ½ cups sunflower seeds
½ cup flax seeds
¾ cup sesame seeds
3 Tbsp psyllium husk
1 tsp salt
Preheat oven to 160 degrees, fan bake.
Add all ingredients into a large mixing bowl and mix well; leave the mixture to stand until it becomes thick and glutenous looking, about 10 minutes.
Pour about ½ the mixture onto a large piece of baking paper (the same size as the baking tray you are cooking it on). Spread the mixture as thinly as possible – we find it easiest to pop another piece of baking paper on top and use a rolling pin (or wine bottle) to roll it out into a thin rectangle with edges as uniform as possible. Repeat with the remaining mixture.
Bake for 1 hour, flipping halfway. Once cooked, these crackers should be crispy and slightly golden.
Remove from oven and allow to cool, then break into any size you like and store in an airtight container.