You don’t need to be following a gluten free protocol to love these heavenly, gluten free, seed crackers.

Ingredients:

200g organic sunflower seeds

60g organic pepitas

60g organic flaxseed (linseed)

100g organic sesame seeds

15g psyllium husk (not psyllium powder)

5g fine salt

2 tsp savoury yeast flakes (optional)

2 tsp dried oregano (optional)

cracked black pepper

If you are lucky enough to have a dehydrator – follow those instructions OR

Preheat oven to 160°C (140°C for fan forced.) Line 2 large oven trays with baking paper.

Mix all ingredients in a bowl then add 490ml slightly warm water (say 400ml cold plus 90ml boiling) and stir well. Let the mixture stand for 15 mins until it thickens into a slightly gluey consistency. Stir again and spread the mixture evenly over the trays.

Bake for 90 mins. Check. You may want to switch the trays over at this point. It may need another 30 mins depending on your oven and how thick your mixture was. Switch the oven off and leave the crackers in the oven for an hour or so to dry further.

Remove from the allow to cool completely. Break into bark and store in airtight container.

Experiment with flavours – try adding curry powder, chilli flakes, your fave dried herbs…

If you want them to be square crackers – at the 60 min mark, remove from oven and mark the lines, then return to oven.

These are also beautiful served with hummus, cashew nut cheese, beetroot dip, roasted eggplant dip, seaweed tapenade or “Magic mushroom, walnut and thyme pate” No, they’re not magic mushrooms!! But the pate certainly is. If you are up for plant-based recipe inspo, you can’t go passed Chef Adam Guthrie.