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


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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