Thin seeded chilli crackers

PER SERVING: 63 cals, Protein 2.5g, Carbs 2.8g

Prep 10 mins • Cook 15 mins

These are nutritional gold dust — super-healthy and delicious on their own, and can be eaten with a dip. You could also scrunch the crackers over a salad for added flavour and texture. Your gut microbiome will love them, too.

MAKES 15

• 50g sunflower seeds l 50g pumpkin seeds

• 20g linseeds

• 3 tbsp chia seeds

• 1 tbsp stoneground or wholegrain flour

• ¼ tsp cayenne pepper

• ¼ tsp garlic granules

• ½ tsp sea salt

• 90ml boiling water

PREHEAT the oven to 200c/180c fan/gas 6 and line a baking tray no larger than 20 x 30 cm with parchment paper.

Mix the seeds, flour and seasoning together in a large bowl. Slowly pour in the boiling water and mix well. Set aside for 10 minutes to allow the liquid to be absorbed.

Tip the mixture into the baking tray and, using a plastic spatula, carefully spread it out so that it is as thin as possible and fills the entire tray. You want the crackers to be wafer thin. Mark out 15 crackers with the tip of a knife — this will help you to snap them evenly when they are cooked and crisp. Bake in the oven for 12-15 minutes, or until the seeds are golden.

Store in an airtight container.