THREE-SEED CRACKERS

MAKES 25 CRACKERS

Provides: Flaxseeds, nuts and seeds, herbs and spices. 65g pumpkin seeds

65g sunflower seeds

76g sesame seeds

¼ tsp ground turmeric

40g ground flaxseeds (or linseeds) 2 tbsp minced fresh parsley

1 tbsp nutritional yeast (or yeast flakes)

1 ½ tsp white miso paste

¼ tsp onion powder

1 tsp dried basil, dill, oregano or thyme (optional)

PREHEAT a blender, the grind oven the to pumpkin 120c/gas seeds, ½. In sunflower seeds, 38g sesame seeds and turmeric into powder. Add the remaining ingredients, except the sesame seeds. Pulse to combine and mix into a dough If it is too dry, add up to 250ml of water 1 tbsp at a time. Spread out the dough on.

a baking sheet lined with baking parchment. Top with another piece of baking parchment and roll out the dough thinly to make a 30cm x 25cm rectangle. Remove the top layer of parchment. Sprinkle with 38g sesame seeds and press into the dough. Score the crackers into the size you desire with a knife. Bake until lightly browned for about 3 hours. Store in a tightly covered container once cooled.