Seed crackers
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 š
Keeps in an air tight container for a couple of weeks.
