Seed crackers with zing.
I made my seed crackers recipe and halved the mixture into 2 bowls.
In one bowl I added 1 medium grated carrot, oregano, rosemary and paprika.
In the other bowl I added 1 finely grated beetroot, 1.5 rashers of bacon and 1/4 cup Parmesan cheese.
Then cooked both batches as per seed crackers recipe.
1 cup linseeds, 1 cup seeds (sunflower, pumpkin and sesame). Whizz until fine.
Put whizzed seeds in a bowl with 1 cup water, 2 tbsp savoury yeast, 1 cup roughly chopped seeds, salt, pepper, 1/4 cup oil, 1 tsp dry mustard. Mix well.
Whizz one onion and lots of garlic. Add to mixture.
Spread thinly on silicone baking tray. And bake in oven on 100 for 2 hours. Flip and cook until crispy like a cracker.
Time in the kitchen: 10 minutes plus cook time 😊
Keeps in an air tight container for a couple of weeks.