I love these crackers mostly because they are insanely easy to make. If you've ever tried to make crackers yourself, you will know that rolling them out into a nice, thin, even layer is painful at best. No such issues with these beauties, as you are working with a 'wet' mixture makes it is easy to spread it to an even, single layer.
Being made almost solely of seeds, these also make for guilt free snacking and a great source of protein, fibre, zinc and omegas.
Psyllium husk can be found from wholefood stores, and many supermarkets. In Wellington I've seen it at Commonsense Organics, Moore Wilsons, New World Thorndon, and even Countdown Newtown.
Makes 2 trays, approx 30 crackers depending on how you divide them up
- 2 cups mixed seeds. Pumpkin, sunflower, sesame and flax seeds work well, as do hemp seeds if these are available in your area
- 1/2t salt
- 3T psyllium husk
- 400ml water
Turn the oven to 150C.
Throw everything into a bowl and mix together until well combined. Set aside for 10 minutes, until the psyllium husk does its' thing and the mixture starts to 'gel' together.
Lay a strip of baking paper onto a baking tray. Pour half the cracker mixture onto the tray and cover with another strip of baking paper. Using your hands, spread the mixture over the whole tray, until it forms a single layer. Gently peel back the top layer of baking paper. Check for any big holes (small holes won't matter) and patch as necessary.
Using a second baking tray, repeat the process for the second half of the mixture.
Bake for 1 hour or until the mixture is dry in the centre and the seeds are ever so slightly golden. Allow to cool fully.
Using your hands, break into irregular pieces however you like - I do this by breaking first into lines, and then each line into three or four pieces.