Seeded vegan crackers

Ingredients

• For the dough
• 2 1/2 cups (500 ml, about 300 g) plain flour
• 1/2 cup (100 ml) olive oil
• 1/2 cup (100 ml) water
• 1 tsp (5 ml) salt
• Seeds and spice
• 1 tbsp (15 ml) linseed (flaxseed)
• 1 tbsp (15 ml) nigella seeds
• 1 tbsp (15 ml) sesame seeds
• 2 tbsp (30 ml) hulled sunflower seeds
• 2 tsp (10 ml) chilli flakes

Method

1. Heat the oven to 180°C (conventional, not fan) and line two baking trays with baking paper.
2. Mix the flour, salt, linseed, nigella seeds, sesame seeds, sunflower seeds and chilli flakes in a large bowl.
3. Add the olive oil and water and knead for a few minutes; if the dough sticks to your hands, add a little more flour at a time until it no longer does.
4. Cover the dough and rest it for 15 minutes, then divide it in two.
5. Roll each piece out between two sheets of baking paper to about 2 mm thick. Peel off the top sheet, cut the dough into 4 x 6 cm rectangles with a knife or pizza cutter and prick them with a fork.
6. Slide the dough, still on its bottom sheet, onto a tray and bake for 15-20 minutes until the edges and surface are golden, turning the tray halfway.
7. Move the crackers to a wire rack and cool them completely; they crisp up as they cool. Return any that are still soft in the middle to the oven for 3-5 minutes.

Note: Stored in an airtight tin at room temperature, the crackers stay crisp for about a week.