Home made dipper crackers

Inspired by the book I Quit Sugar


½ cup chia seeds
¼ cup sun flower seeds
¼ cup pumpkin seeds
¼ cup flax seeds
¼ cup of sesame seeds
½ cup of almond meal or LSA
2 tsp of herbs (dried or fresh)
¼ tsp salt
250ml water


Preheat the oven to 160C and line a baking tray with baking paper. Combine the seeds and almond meal in a bowl. In a separate, whisk the remaining ingredients with the water. Pour the liquid mixture onto the seed mixture and stir until thick and combined. Spread the mixture on the tray, pressing down using the back of a spoon, until it is 5mm thick. Bake for 30 minutes. Remove from the oven and cut into 20 crackers using a knife, flip them over and bake for another 25 minutes. Cool completely on the tray. Store in a sealed container for two weeks.


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