Superseed crackers

Ready in 1 hour plus standing Makes about 30

¼ cup chia seeds

1 cup hot water

½ cup pumpkin seeds

½ cup sesame seeds

½ cup sunflower seeds

¼ cup linseeds seeds

½ tsp salt

Flaky salt, to sprinkle

Preheat oven to 160C fan bake and line 2 oven trays with baking paper.

Mix chia seeds with hot water in a medium bowl and allow to stand while the chia seeds absorb the liquid (10 minutes). Stir in all remaining ingredients except flaky salt. Divide between the prepared trays and press out to roughly flatten. Place a second sheet of baking paper over the top of each and roll out as thinly as possible (around 3mm thick).

Remove the top sheet of paper and sprinkle the cracker mix with flaky sea salt. Bake for 30 minutes, then flip the sheets of cracker mix. Return to oven and bake until they are crisp and firm and snap rather than fold when bent (a further 5-10 minutes).

Leave to cool and crisp, then break into crackers. If you want them cut as neat crackers, bake for 20 minutes then cut into shapes, spread out a little on the trays and return to the oven to crisp (a further 15-20 minutes).

They will keep for weeks in an airtight container.

Match this with ...

Sunshine Brewing Life’s An Apricot American Wheat Apricot Ale 440ml ($11)

Back in the 1990s apricots were in everything. Jam obvs. We also roasted pork and chickens with them. We chopped them up, mixed them with cream cheese and herbs and made weird roulade-like recipes with them. We dipped them in chocolate. We fermented them into wine and we couldn’t get enough of them in our home-baked muesli bars. The Americans brewed them into trendy beers and, 30 years later, so are we. Thank gawd for that, because these seed-crammed, super-crunchy crackers cry out for a rich, creamy, fruity, frothy, wheaty brew like this to chew along to. beerandwine.co.nz