These are my new favourite crackers to eat. They are gluten free, wheat free, sugar and preservative free and are high in protein. Eat as a snack on the run, or top with a delicious variety of toppings.

  Ingredients:

½ cup cooked Quinoa

¾ 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

1 ½ cups water

Herb salt or flavouring of choice

1 tablespoon dried herbs of your choice (I used thyme)

1 teaspoon chilli flakes (optional)

  Instructions:

1. Preheat oven to 170°C
2. Combine all the ingredients together and allow to stand for 10 – 15 minutes.
3. Line two baking trays with baking papers. Split the mixture in two and spread the mixture to around 3 – 4mm. Press firmly down so the mixture is nice and firm.
4. Bake for 1 hour. Remove and slice into squares, turn the squares over and bake for another 10 minutes till nice and crispy.
5. Allow to cool, top with your favourite toppings or just eat them as is.
6. Store in an airtight container.