Seed Cracker

• hidangan: 6 x small sheetpans

Bahan-bahan

2 tsp dried oregano (add other dry seasonings as you wish)

2 tbsp coconut flour (or ½cup almond flour)

⅓ cup sunflowers seeds

⅓cup pumpkin seeds

⅓ cup flex seeds/chia seeds

⅓cup sesame seeds

1 tbsp psyllium husk

¾ salt

4 tbsp melted coconut oil/ olive oil

1 cup boiling water

Arahan

• In a big mixing bowl, add all dried ingredients, mix well and then add the boiling water. Stir to make sure everything is well combined. Set aside to cool.

• preheat over at 150⁰C

• When it is ready, the mixture should look like glue. Take a portion and flatten it very thin on a sheet pan or on a parchment paper.

1. Bake in the oven for20-25 minutes or until it is crispy but not burnt.

Nota

- oven will get hotter after the first 2 rounds so it might take quicker than 20 minutes.

- store them in an air tight container and it lasts for at least two weeks and if they get soften, bake them in the oven for few minutes and they will turn crispy again.