I love this recipe because it is easy to make, it stores well and it make a divine accompaniment to any cheese board.
75g linseed, ground fine (approx 1/2 cup)
75g pepitas, ground fine (approx 1/2 cup)
70g sunflower seeds, ground fine (approx 1/2 cup)
2 tbsp coconut oil
1 tsp Sumac
1 tsp tumeric, ground
½ tsp salt
1 tsp paprika
3 tsp coconut flour
3/4 cups filtered water
In a blender or TM mix the seed flours together then add in the other ingredients. This will form a dough. The dough will be really sticky like peanut butter.
Pour into a baking paper then cover with a second sheet of baking paper and roll out the dough like you would a pizza base.
Peel off the top layer of baking paper and place the dough and bottom baking sheet into the oven to cook at 120 Degrees Celsius for 45-60minutes OR 180 Degrees Celcius for 25 minutes OR until golden and crisp.
- Substitute the mix with other herb or spice combinations.
- Baking under 120 Degrees the temperature keeps the nut oils from degrading. YAY more nutrient dense!!!
- I like to peel the cracker off the baking sheet and turn it over during the cooking process to make sure it's extra crisp.
- You can score the cracker before baking it for more uniform cracker shapes BUT I love roughly breaking mine into pieces.