Ingredients
| ¼ cup flax seed/ linseed | |
| 2 tablespoons chia | |
| 1 cup whole almonds | |
| ¼ cup sunflower seeds | |
| ¼ cup pumpkin seeds | |
| 1 tablespoon black sesame seeds | |
| 1 tablespoon poppy seeds | |
| ½ cup sesame flour | |
| ½ teaspoon salt, plus flaky salt to sprinkle |
Instructions
| 1. | Put the flax seed/linseed in a bowl, cover with 1⁄2 cup water and leave to soak overnight. |
| 2. | Heat the oven to 150°C. |
| 3. | Stir the chia into the flax and leave for 10 minutes. |
| 4. | Put the almonds in a food processor and process until ground. |
| 5. | Add the flax, chia, sunflower, pumpkin, sesame and poppy seeds, flour and salt with 1⁄4 cup of water and pulse to combine well, scraping down the sides once or twice. |
| 6. | Divide the mixture in two. |
| 7. | Roll half of the mixture between two pieces of paper, to a thin rectangle, about 30cm x 30cm. |
| 8. | Transfer to a baking tray then peel off the top layer of paper. |
| 9. | Repeat with the rest of the dough. Sprinkle with flaky salt. |
| 10. | Bake for 1 hour until golden, rearranging halfway through cooking to get the crackers evenly browned. |
| 11. | Cool on a rack then break into pieces and store in an airtight container. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles
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