Ingredients

• 1 cup chia seeds or flax seeds or a mixture of both
• 3 cups made up of a mixture of sunflower seeds, pepita or pumpkin seeds, sesame seeds  and pine nuts (optional)
• 2 sheets toasted nori (optional)
• 2 cups water
• 1 tbsp extra virgin olive oil
• 2 large cloves garlic, germ removed and finely grated (or 1 tsp garlic salt)
• 1½ tsp sea salt

Here’s how you make it

1. Preheat the oven to 150 C and line a large baking tray with baking parchment.
2. Mix the seeds in a large bowl.
3. Add the water, garlic, salt and olive oil.
4. Mix all the ingredients and let it stand for about 5 minutes. If the mixture is very wet, add more seeds, if it’s too dry to stick together, add more water.
5. Crumble the toasted nori into the mixture and stir again.
6. Spread part of the batch onto the lined baking tray and use a spatula or your hand to flatten it out until it’s 5 mm thick (¼ inch). You can do this in batches, or use several baking sheets at once.
7. Bake for 30-40 minutes. Remove the pan from the oven and cut it into large rectangular pieces. Turn these pieces over. Sprinkle a bit of sea salt on top and a touch of olive oil.
8. Return to the oven for another 30-45 minutes. Watch carefully to ensure that the crackers don’t burn but also test to be sure they are cooked through before removing from the oven. The chia-flax mixture needs to really bake and set or they will be unpleasantly chewy.
9. When it’s done, remove from the oven and let it sit for 15 minutes to cool. Break the crackers into the desired size.
10. Serve and enjoy. They’re delicious dipped in beetroot hummus!

This recipe was inspired by the oh she glows, ‘For Now, Multiseed Crackers’.