These cracking biscuits are delicious with cheese and equally tasty on their own. Super healthy with nutritious seeds, you can make them gluten free by replacing spelt with buckwheat flour, cornmeal or another preferred flour. I added some poppy seeds to this batch as the sunflower seeds were running low. You could even spice them up with other flavours if you'd like!
Ingredients:
50ml linseeds
100ml sunflower seeds
100ml sesame seeds
150ml spelt flour
2 tsp sea salt flakes
50ml rapeseed oil
200ml boiling water
Method:
1. Turn the oven on 150°C fan. Mix the dry ingredients. Add the oil and then the boiling water. Stir to combine.
2. Spread the paste thinly and evenly across a baking tray covered with baking paper.
3. Bake in the oven for 50-60 minutes. Make sure this cracker is properly baked, you don't want it to be chewy! Break it up and serve fresh. Store in an airtight container.
