This is a wonderful and simple recipe for light seed crackers. The easiest way to make them is with a dehydrator if you have one, however, they can still be made in the oven on low heat.


1 cup linseeds

3 Tbsp Chia seeds

3 Tbsp Linseed meal

3 Tbsp Sunflower seeds

3 Tbsp Pepitas/Pumpkin seeds

3 Tbsp (heaped) of powdered curry spices or other seasoning of choice


Combine the linseeds, chia seeds and linseed meal and spices in a bowl and add 1 cup of water. Mix well and allow to soak for about 15 mins. Once soaked through add the remainder ingredients. Spread out as a large section or in small round dollops of the seed mix onto a pieice of baking paper and cover with another piece of baking paper. Use a rolling pin to roll out the wet seed mix between the baking papers into thin sheets of cracker (how thin you want to make them us up to you – the thinner ones tend to be crispier but will break more easily). Carefully peel off the top sheet of baking paper.

Place onto the dehydrator trays and dehydrate for 8-12 hours at 64 degrees OR place on an oven tray and bake in the oven at 50 degrees for 8-12 hours or till crispy and no longer wet.

Once ready, take out sheets of crackers and break into snack size pieces.

Enjoy with dips or with slices of avocado and smoked salmon, or have them plain as a small crispy seed snack.

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