Superseed Crackers

A Nadia recipe that is also Keto friendly, yay!

Half cup pumpkin seeds

Half cup sunflower seeds

Quarter cup sesame seeds

1 tbsp finely chopped rosemary and/or thyme

Half tsp garlic powder

1 cup ground almonds

Half tsp salt

1 tbsp psyllium husk (or half tsp xantham gum)

2 tbsp water

Quarter cup boiling water

2 tbsp olive oil

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Preheat oven to 160 C and boil the kettle.

Place all the seeds, herbs, garlic powder, ground almonds and salt in a large bowl and mix well together

In a small bowl, mix psyllium husk with the 2 tbsp water until thickened, then whisk i boiling water and olive oil.

Add psyllium husk mixture to the seed mix and stir until evenly combined and it forms a sticky dough. Divide into two balls.

Roll out between two sheets of baking paper until the dough is about 0.5 cm thick. The dough is very maluable. Take off the top paper and transfer to a baking tray.

Brush with 1 tsp olive oil and sprinkle with salt. Bake for 20 - 23 mins or until firm, golden around the edges and crispy.

Cut into shapes when it's still warm.