NZ House & Garden - Outdoor Living - - Outdoor Entertaini­ng -

Chock full of healthy seeds and with just a hint of chilli, these gluten-free crack­ers are in­cred­i­bly easy to make: the mix­ture is stirred to­gether, spread on a tray, then cut into pieces half­way through bak­ing.

1 cup wa­ter

¼ cup lin­seeds

¼ cup se­same seeds

½ cup sun­flower seeds

½ cup pump­kin seeds

½ cup chia seeds

½ tea­spoon flaky sea salt

¼ tea­spoon chilli flakes

2 tea­spoons maple syrup

1 tea­spoon olive oil

Heat oven to 175°C. Line 2 bak­ing trays with bak­ing pa­per and spray the pa­per with a lit­tle cook­ing oil.

Place all the in­gre­di­ents in a bowl and mix to com­bine. Leave for at least 10 min­utes to al­low the mix­ture to thicken.

Spread the mix­ture on 1 of the pre­pared trays, press­ing it out to about 3mm thick­ness and en­sur­ing there are no holes. Bake for 30 min­utes.

Re­move from the oven and top with the sec­ond lined tray. Flip the trays so the un­cooked side is up and re­move the orig­i­nal tray and bak­ing pa­per.

Cut the crack­ers into de­sired shapes then re­turn to the oven for 20-30 min­utes un­til golden and crisp. Cool and scat­ter with a lit­tle more salt. Crack­ers will keep for a week in an air­tight con­tainer. Makes about 24 crack­ers

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.