Flax, chia, pumpkin and sunflower seed crackers

Ingredients

For 1 serving

• Flaxseeds10 g
• Chia seeds8 g
• Pumpkin seeds10 g
• Sunflower seeds8 g
• Saltto taste

Method

1. In a bowl, mix the flax, chia, pumpkin and sunflower seeds with a pinch of salt and just enough water to cover them (about one and a half times their volume); leave for 15 minutes, stirring a couple of times, until the flax and chia form a gel that binds everything.
2. Meanwhile heat the oven to 160 °C (conventional).
3. Spread the mixture on a sheet of baking paper in a thin, even layer of about 2–3 mm, using the back of a wet spoon.
4. Bake for 30 minutes, until the surface is dry and firm; take out the tray and score into squares with a knife.
5. Return to the oven for another 10 minutes, until the crackers are golden at the edges and come away from the paper.
6. Let them cool completely on the tray so they crisp up, then snap them along the score lines.