- 100g sunflower seeds
- 100g sesame seeds
- Little bit of water
- Preheat the oven to 180⁰C.
- Blend the sunflower seeds in a food processor until they has a flour-like consistency for about 10 minutes.
- Add the sesame seeds along with any seasoning you fancy (S&P, mixed herbs etc) and mix together.
- Once combined add some water to create a sticky paste.
- Take two sheets of greaseproof paper, place one on to a firm surface and empty the seed paste on to the top and press down to make a patty around 1cm thick.
- Put the other sheet of greaseproof paper on top and then using a rolling-pin flatten the paste to a thin crust (this will be the thickness of your crackers).
- Remove the top sheet and score the paste to make rectangular shapes.
- Place the bottom sheet directly on to the oven shelf and bake for 10 minutes or until the crackers have started to take on a toasted brown colour.
- Once you remove the crackers from the oven you should be able to ‘snap’ them in to the cracker shapes you scored earlier.
If stored in an airtight container in the fridge they should keep fresh for about a week.
Extra tip: When you take the scored crackers from the oven it is quite likely the edges will be baked more than the centre and consequently they will crumble when you start to ‘snap’ the crackers. These crumbly bits are great to add crunch to breakfasts (or desserts) made with natural yoghurt.