¼ cup pumpkin seeds
¼ cup sunflower seeds
1 teaspoon fennel seeds
¼ cup quinoa
2 tablespoons sesame seeds
1 tablespoon flaxseed (linseed)
1 tablespoon each poppy seeds and sesame seeds
1 teaspoon smoked paprika
¼ teaspoon chilli flakes
2 tablespoons quinoa flour
¼ teaspoon baking powder
¼ cup freshly grated parmesan cheese
1½ tablespoons chia seeds
1 teaspoon sea salt
1 tablespoon maple syrup
1 tablespoon melted coconut oil
extra sea salt for sprinkling, optional
Preheat the oven to 160°C.
Grease a large, flat baking tray and line with baking paper.
Place the first 6 ingredients in a food processor and process until the larger seeds are roughly broken up. If the pieces are too large, the crackers will fall apart.
Tip into a medium bowl, add all the remaining ingredients and stir together until well combined. Leave for 20 minutes for the mixture to thicken (it will still be quite wet).
Tip onto the tray and even it out a bit with a fork. Top with another sheet of baking paper and roll out until ½cm thick, neatening up the edges so they don’t catch and burn.
Use a sharp knife to score into the desired size crackers.
Bake for about 35 minutes until a good golden brown and crisp.
Re-cut along the scored lines then leave to cool. Makes about 18 crackers depending on their size.