Olive oil, rosemary and seed crackers - Joel Feren

Olive oil, rosemary and seed crackers

INGREDIENTS

½ cup sunflower seeds

½ cup pepitas

½ cup linseeds

¼ cup chia seeds

½ cup sesame seeds

1 tsp dried rosemary

Pinch of salt

1 tbsp extra virgin olive oil

1 cup of water

METHOD

Place all the ingredients in a bowl and stir through the oil and water. Set aside, stirring occasionally for 20 minutes or until the liquid has been absorbed.
Meanwhile, preheat the oven to 160°C.
Line a baking tray with non-stick baking paper. Spread the mixture thinly over the tray, ensuring there are no gaps.
Bake crackers for 1 hour or until golden and crunchy.
Allow to cool before cutting into squares.

Serves

METHOD

Place all the ingredients in a bowl and stir through the oil and water. Set aside, stirring occasionally for 20 minutes or until the liquid has been absorbed.
Meanwhile, preheat the oven to 160°C.
Line a baking tray with non-stick baking paper. Spread the mixture thinly over the tray, ensuring there are no gaps.
Bake crackers for 1 hour or until golden and crunchy.
Allow to cool before cutting into squares.

MADE THIS RECIPE?

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