Super Seed Thins
I have shared cracker recipes before, but these are the simplest to make and I think one of my favorites.
SERVES
30
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
75
MINUTES
Ingredients
200g sunflower seeds
100g sesame seeds
75g flax seeds
35g pumpkin seeds
2 tbs psyllium husk
1 tsp fine sea salt
470mls water
pinch sea salt flakes
For the dandelion jam topping:
1 colander full of freshly picked dandelion flowers
2 medium lemons, juice and zest
500ml water
600g caster sugar
2 tsp pectin
Method
Line 2 large flat baking trays with parchment.
Preheat your oven to 160 ºC/gas mark 3.
Mix all the ingredients for the seed crackers except the flaked sea salt.
Leave the mixture to sit for 15 minutes. Spread half of the mixture as thinly as possible on one of your baking trays.
Repeat this with the other tray.
Bake in your oven for about an hour and 15 minutes or until completely crisp.
Allow to cool on the trays.
Once cool break into shards.
To make the dandelion jam wash the dandelion flowers well and pick the yellow petals from the stalks. Discard the stalks and outer green leaves.
Zest the two lemons then juice them.
Add the dandelion petals to the water and bring to simmering boil for ten minutes.
Remove from the heat and stir in the sugar, lemon juice and pectin.
Bring back to the boil quite quickly and keep at a rolling boil for about eight minutes.
At this point check the setting point by placing a few drops of the jam onto a saucer to see if it becomes set.
Once it has reached the setting point remove from the heat and stir in the lemon zest.
Pour into four small, sterilised jars.
