FIVE-SEED & CHILLI CRACKERS

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 10 minutes for the mixture to thicken.

Spread the mixture on one 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 1 tray; about 24 crackers