Seed crackers

Perfect with a spread or tapenade as an aperitif snack!

Super tasty // really easy to make // great in a lunchbox with some hummus // the variations are truly endless.

Ingredients

150g rolled oats
100g seeds of your choice (sunflower seeds, pumpkin seeds, flaxseed, etc.)
salt & pepper
oregano, Italian herbs, rosemary, basil or any other herb of your choice
2 tbsp olive oil or avocado oil

Method

Preheat your oven to 170°C. Blend the oats in a blender until you get a rough flour-like texture.
Combine the oat flour with the seeds in a bowl. Add the oregano and pepper & salt to taste. Then add the olive oil plus 120ml of warm water and mix everything together until you get a ball of dough. Roll the dough out very thinly on a sheet of baking paper. The easiest way to do this is to place the dough between two sheets of baking paper and roll it out that way.
Remove the top layer of baking paper and bake for 20 to 25 minutes. The crackers should be lightly golden brown.
Break the crackers into pieces and store in an airtight container.

PS: pairs well with our Carrot 'salmon'.