Ingredients

• 1 cup sunflower seeds
• ¾ cup pumpkin seeds
• ½ cup chia seeds
• ½ cup sesame seeds (I used a mix of black and white sesame seeds)
• ¼ cup flaxseed (linseed)
• 1 teaspoon salt or more if you like it salty
• 1 ½ cups water
• 1 tablespoon dried herbs of your choice (I used thyme)
• 1 teaspoon chilli flakes (optional)

Method

1. Preheat oven to 170C (340F) fanbake.
2. Mix all ingredients together and leave for 10-15 minutes for the seeds to soak up the water.
3. Give everything a good stir, then split the mixture over two lined baking trays and spread thinly. The ideal thickness is about 3-4mm. Too thin and the crackers will be very fragile, too thick and they'll be more like a seed cookie than a cracker.
4. Bake for one hour (switching the trays around halfway through), or until golden brown and crisp. If they don't feel crisp after an hour, return to the oven for another 5-10 minutes.
5. Remove from the oven, allow to cool, then break into irregular shards. Store in an airtight container.