Rosemary Seed Crackers

Crisp, savoury seed crackers with rosemary and a little olive oil. Serve with your favourite dip or add to a grazing platter.

Makes: 2 trays   Prep: 20 minutes   Bake: 60–75 minutes   Oven: 150°C fan

Ingredients

• 100 g sunflower seeds
• 80 g pumpkin seeds
• 40 g sesame seeds
• 40 g whole linseed
• 40 g chia seeds
• 300 ml warm water
• 1 tbsp olive oil
• 2 tsp dried rosemary, crushed
• ½ tsp fine salt

Method

1. Heat the oven to 150°C fan. Line two baking trays with baking paper.
2. Mix the chia seeds, whole linseed and warm water in a bowl. Leave for 15 minutes until the mixture forms a gel.
3. Stir in the sunflower, pumpkin and sesame seeds, olive oil, crushed rosemary and salt.
4. Divide between the trays. Use the back of a damp spoon to spread into an even layer about 3 mm thick, avoiding thin edges.
5. Bake for 30 minutes. Score into pieces with a knife or pizza cutter and swap the trays between shelves.
6. Return to the oven for another 30–45 minutes, until dry and crisp. Remove crisp outer pieces first if the centre needs longer. Baking time depends on thickness and your oven.
7. Leave to cool completely, then break along the scored lines.

Storage & tips

Store in an airtight container once completely cool. If the crackers soften, return them to a low oven to dry out, then cool before storing. Crush the rosemary finely so it is evenly distributed.

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Shop the ingredients

• Sunflower seeds
• Pumpkin seeds
• Organic chia seeds
• Hulled sesame seeds
• Whole linseed