Easy seedy crackers

Enjoy these seed and oat crackers which a bit of cheese and chutney or spread tuna on it for a quick snack.

If you are gluten free, make sure to get gluten free oats and you’ll be in business.

Ingredients:

• 2 cups flax seed
• 1 cup oats
• 1 cup pumpkin seeds
• 1 1/2-2 cups water
• sea salt to season

Method:

In a bowl add the seeds and oats together with a generous pinch of salt. Add one cup of water, stir thoroughly and leave to soak for an hour or two. After leaving to soak the mixture should like bread dough. If it is easy to stir, leave and soak for longer. If it is on the thick side, add a little more water, continue to soak and repeat again if necessary. The thicker the mixture, the thicker it will be spread and the thicker your crackers will be.

When you are happy with your dough-like mixture, spread it thinly on a baking sheet or tray, with a little room at one end to insert a knife or spatula during cooking so you can flip it over.

Cook in a preheated oven 180 for 20 minutes, or until the mixture starts to get nice and crispy on top. Remove from the oven and insert a knife or spatula underneath it and turn it over.

If it breaks into chunks, don’t worry, just get it all turned over so the underside can crisp up. Put back in the oven for another 20 minutes to half an hour.

When it is crisp all the way though bring it out, leave to cool and break up into crackers.

Enjoy immediately or store in an airtight container for up to 4 days.