Getting more nutrients and fibre in your diet doesn’t have to be boring.
Try this recipe for savory, gluten-free crackers, which I’ve adapted from a Pepo Farms recipe.
1 1/2 cups sunflower seeds
I 1/2 cups pumpkin seeds (pepitas)
1 cup chia seeds
2 tblspn psyllium husks
2 1/4 cups water
2 tspns of your favourite dried herbs or spices (I love Australian lemon myrtle)
1/2 tspn of salt
Combine all the ingredients in a large bowl and mix them.
(NOTE: You can mix things up using other seeds – such as linseeds or sesame seeds.)
Leave the mixture to thicken for 15-20 minutes. The psyllium and water will form a paste that binds the seeds together.
While you’re waiting, line 2 large scone trays with baking paper.
Preheat the oven to 150C.
Put half the mixture on each tray and spread it thinly (at least 5 mm – thinner if you can).
Bake for 30 minutes, then remove from oven and cut into cracker shapes – you might like to make triangles or small rectangles for dipping.
Return to the oven for 30 minutes, or until lightly browned and crispy.
Transfer to a wire rack and allow to cool completely.