HERBY SEED AND OAT CRACKERS

GF SF OF NF

Makes: Approx. 24

• 90g (1 cup) gluten free oats

• 125g (1 cup) mixed seeds, eg: pumpkin, sunflower

• 250g (2 cups) flax seed (linseed)

• 350ml (1 ½ cups) water, approx.

• 3 tbsp chopped fresh herbs (we used chives)

• 1 tsp sea salt flakes

•½ tsp freshly ground black pepper

1 In a large mixing bowl, stir together all of the ingredients, starting with 1 cup of the water only. Leave the mixture to soak up the water for 10 minutes.

2 Stir the seed mixture to check the consistency — it should be difficult to stir and like very thick, sticky porridge. Add cup more water, mix and leave to stand again.

3 After 10 minutes, check the consistency again by stirring the mixture. The seeds should have absorbed all the water and the mixture should be sticky.

4 Set your dehydrator to around 50°C and line the trays with non-stick liners or baking parchment.

5 Using a spatula, spread the mixture out as thinly and evenly as possible on the trays.Dehydrate the crackers for 8 hours, turning over halfway through.

6 Snap or cut the sheets into crackers. These will keep well when stored in an airtight box or tin.

Per 100g

Calories 509, Fat 35g, Saturates 3.9g, Carbohydrates 22g, Sugars 3.4g, Protein 19g, Salt 0.26g

TOP TIP

If you don’t have a dehydrator, these are equally good (and quicker) when baked in a low oven (100°C, Gas Mark 1/4, 210°F) for 3 hours, turning halfway, until crisp.