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Here’s me and my 82-year-old Mum showing you how to make some delicious, crispy seed crackers that are ridiculously simple. They make a great snack either on their own or dipped in something like tahini or guacamole. We’ve flavoured these with the Middle Eastern herb mix za’atar, partly because we love it and partly in honour of my late Dad who adored za’atar and ate it practically every day of his life with toast and a good olive oil.
Here’s the recipe we used, but do play around with it and add the herbs you like:
1/2 cup flax seeds
1/2 cup chia seeds
1 cup water
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/4 cup sesame seeds
1 tablespoon of a good salt (I use Himalayan pink salt)
1/4 cup za’atar (optional)
1 tablespoon caraway seeds (optional)
How to make:
Combine the flax and chia seeds in a bowl with the water and leave them to swell up and form a gel (at least half an hour).
Add the remaining ingredients and combine well.
Spread out in a thin layer on a baking sheet covered with non-stick baking paper.
Cook in the oven on 140°.
After half an hour, remove from oven, score the mixture into rectangular shapes, flip them over and return to the oven for another half an hour or until crisp.
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