SEEDED CRACKERS

Instructions

1. Soak the seed for 8 hours minimum.
2. Drain the mixture and then add the linseeds, rosemary, fennel, seaweed, psyllium husk, sale and water.
3. Stir in well and let mixture swell for approximately 15 minutes, stirring occasionally until it becomes ‘gloopy’.
4. Spread the mixture out very thinly on baking sheets (2 large approximately 40cm x 27cm), covered with a good quality unbleached brown baking parchment or silicon sheets (if greaseproof is used it tends to stick!).
5. Score the crackers into desired shape and cook in the oven, no higher than 120c, for approximately 4 hours until the crackers are dry and crisp (a dehydrator can be used).
6. Cooking time may vary and idea is to dry them out rather than cook them which makes then healthier.
7. You may need to open the oven door every ½ hour initially to release any condensation.