Seed Crackers

Combine seeds, salt, water and psyllium husk powder in a bowl. Stir to ensure the seeds are evenly distributed. Allow to stand for about 10 minutes to allow the psyllium and water to form a gel.

Line two 26 cm x 38 cm or 10 inch x 15 inch baking trays with baking paper and coat with nonstick cooking spray.

Once the mixture forms a spreadable dough, divide between the baking trays and use the back of a spoon to thinly and evenly spread the mixture across the tray. Bake at 180ºC (355ºF) for 30 minutes.

Remove from the oven and cut into desired size and shapes (squares, rectangles, triangles, etc.) using a sharp knife or pizza cutter (prevents them from shattering). Return to the oven for another 30 minutes, or util the crackers are dry and crisp.

Cool, break into crackers and store in an airtight container.

Note: You can personalise these by adding any of the following: 3 tablespoons Parmesan cheese, 1-2 teaspoon fresh herbs (such as rosemary, sage, thyme), 1-2 teaspoon spices(such as ground cumin, paprika, garlic powder), or chili flakes to taste.