These crispy, crunchy, seedy chilli crackers are totally snappable! They are perfect dipping fare and wonderful with cheese. Because of all the fibre, protein and anti-inflammatory chilli. they are also remarkably good for you. It’s a really simple recipe too so you’ll win on every level!
1 cup of whole flax seeds
1 cup of water
½ a cup of sunflower seeds
½ a teaspoon of dried chilli flakes
1 clove of garlic, very finely chopped
1 tablespoon of tamari sauce
Cover the flax seeds with the water and leave to stand for 20 minutes. The mixture will come together and turn slightly gluey. Add all the other ingredients and give it a good stir.
Line a baking tray with baking paper and lay the mixture out thinly on top, using the back of a spoon dipped into water to spread it evenly. It should be about 1mm thick. Bake at 180 degrees for 20 minutes until the sunflower seeds start to brown a little.
Remove from the oven, lay a second sheet of baking paper on top and flip the whole thing over. Peel the original sheet of paper off. The bottom of your crackers are now the top! Bake for a further 5 minutes until hardened. Snap into shapes and cool. Mine made 24 random sized crackers.
As soon as they have cooled, transfer them to a snap-lock airtight container to keep them crispy.