These are not meant to look perfect so don't stress!
You will need:
- 1/3 cup Chia Seeds
- 1/3 cup The Wholefood Pantry Linseeds
- 1/2 cup The Wholefood Pantry Sunflower Kernels
- 1/2 cup The Wholefood Pantry Pepitas
- 100g organic butter
- 1/3 cup The Wholefood Pantry Maple Syrup
- 1/2 tsp bicarb soda
Preheat the oven to 180 degrees. Spread all the seeds onto some baking paper on a oven tray and pop them into the oven for about 6 mins - you don’t want to burn them, so keep an eye on them.
Pop the maple syrup and butter into a small pot on a medium heat and simmer together. Once fully combined, add the bicarb - it will fizz a bit. Cook down for about 4-5 mins to caramelise.
Grab the seeds out of the oven and pour the hot maple/butter mix on top. You might have to mix them around to get them all covered. Try to have a thin layer.
Bake for 8-10 mins. Set aside to cool for 30 mins. Snap and eat!
You will need
- 1/2 Cup Sunflower seeds
- 1/2 cup Pumpkin seeds
- 1/4 poppy seeds
- 1/4 cup sesame seeds
- 1/2 cup chia seeds
- 1/2 tsp salt
- 1 cup water
- flaky sea salt to serve
- optional, dried herbs, curry powder or smoked paprika to flavor
Preheat the oven to 170C. Place all the seeds and the salt in a bowl, pour in water and mix to combine. Leave for 15 minutes for the chia seeds to soften and bind everything together.
When everything is mixed and started to go gooey, tip out on to a baking paper-lined oven tray and spread out as thin as you can, about 4mm. Sprinkle with your choice of spices or just good old sea salt.
Bake for 30 minutes, keep an eye on them and make sure they are not browning to much
Take them out of the over and slice into desired size crackers, then return to the oven to cook for another 20-30 minutes until crisp and golden.
Remove to a rack to cool then store in an airtight container.