Homemade Seed Crackers

📝 Ingredients

• 50 g linseeds
• 40 g chia seeds
• 40 g sunflower seeds
• 40 g pumpkin seeds
• 30 g sesame seeds
• 1 tsp herbes de Provence
• ½ tsp salt
• 200 ml water

🍴 Utensils

• Mixing bowl
• Baking sheet
• 2 sheets of baking paper
• Rolling pin
• Knife
• Wire rack

📖 Steps

1. In the mixing bowl, combine the linseeds, chia, sunflower, pumpkin and sesame seeds with the herbes de Provence and salt. Pour in the water, stir well, then leave to stand for 15 minutes, stirring once or twice.
2. Meanwhile, preheat the oven to 160 °C. After the 15 minutes, the linseeds and chia will have formed a gel that binds everything together: the mixture should be sticky and hold its shape. If there's still water pooling at the bottom, wait another 5 minutes.
3. Place the mixture in the centre of a sheet of baking paper, cover with the second sheet and roll it out into a large rectangle 2 to 3 mm thick, as even as possible: any thicker patches would stay soft.
4. Carefully peel off the top sheet and keep it, then slide the bottom sheet, with the mixture, onto the baking tray. Score squares or rectangles with the knife blade without separating them: they'll snap cleanly after baking.
5. Bake for 30 minutes at 160 °C. Take out the tray, lay the saved sheet over the cracker sheet, then flip the whole thing over in one go, holding both sheets firmly. Peel off the sheet that's now on top: at this point, it comes away easily.
6. Return to the oven for 20 minutes, until the crackers are golden, dry to the touch and rigid in the centre. If they still bend, give them another 5 to 10 minutes, watching closely: the seeds burn quickly towards the end.
7. Leave to cool completely on the wire rack: the crackers finish crisping up as they cool. Then break them along the scored lines and store them in an airtight container or jar, away from moisture, for up to two weeks.