Gluten-free seed crackers
One of my favourite things to bake.
Perfectly crispy and light.
Works for breakfast, as a quick snack, alongside a dip of your liking or as an extra wow-factor on your next cheese and wine night.
Guaranteed to make that gluten-free person at your party extra happy!
½ cup sesame seeds
½ cup pumpkinseeds
½ cup sunflower seeds
½ cup corn flour
¼ cup lin seeds (flax seeds)
½ teaspoon salt
¼ cup oil (regular olive oil works fine, but so does sunflower or rapeseed oil)
1 cup boiling water
PS: this makes for about 2 trays. Feel free to double if you have more trays available. You won't regret it!
Heat the oven to 150 °C
Prepare a couple of sheets of baking paper that fit your baking trays.
Mix all the dry ingredients, mix in the oil and the water, let sit for 15 minutes.
Spoon a big dollop of the mixture onto one of the sheets of baking paper, cover with the second, and press down with your hands to smooth the mixture down and toward the 4 corners of the baking sheets. You can use a rolling pin to help you with this.
Gently peel the top baking sheet off - you should now have a thin layer of the mixture on the bottom sheet.
If you look closely at the picture above you might notice I sprinkled some extra salt and chia seeds on top. This is optional of course, but does add even more goodness!
Lift this sheet onto a baking tray and into the oven.
Set an alarm for about 50 minutes.
The top sheet that you used before can now become the bottom sheet of your next dollop! Repeat until your mixing bowl is empty.
Check the oven regularly after your 50 minutes are over and lift the trays out once the crackers are golden brown (see picture)
Break in bite-size pieces and serve or put them in an airtight container as soon as they've cooled.