Chia seed crackers

Ingredients

• 1 cup (200 ml) flaxseeds
• 1 cup (200 ml) water, for soaking
• 3 tbsp (45 ml) sesame seeds
• 2 tbsp (30 ml) sunflower seeds
• 1 tbsp (15 ml) chia seeds
• 1/2 tsp (2.5 ml) salt
• 1 tsp (5 ml) spice (such as thyme, cumin or chilli flakes)

Method

1. Put the flaxseeds in a bowl and soak them in 1 cup of water. Cover and leave in the fridge overnight; the seeds absorb the water and turn into a thick, jelly-like mixture.
2. The next day, preheat the oven to 150°C (conventional, top and bottom heat) and line two baking trays with baking paper.
3. Stir the sesame seeds, sunflower seeds, chia seeds, salt and spice into the soaked flaxseeds until evenly mixed.
4. Divide the mixture between the trays. Lay another sheet of baking paper on top and roll or press it out to a thin layer of about 2-3 mm, then peel off the top sheet.
5. Bake at 150°C for 15 minutes. Take the trays out and cut the sheets into squares or rectangles with a knife or pizza cutter.
6. Return the trays to the oven for another 15 minutes. If the centres are still soft, give them 5-10 minutes more, until the crackers are dry and firm.
7. Cool the crackers completely on the trays; they crisp up as they cool.

Note: The thinner you spread the mixture, the crisper the crackers will be.