Seedy Herb and Garlic Crackers Recipe

Ingredients

• 3 x Nutri-Brex Original Gluten Free Cereal Bix, crumbled between your fingers as fine as possible
• 1½ oz (40 g) sunflower seeds
• 1 oz (25 g) flaxseeds
• ¾ oz (15 g) pumpkin seeds
• ½ oz (10 g) sesame seeds
• ½ oz (10 g) chia seeds
• 1 tsp poppy seeds
• 1 tbsp psyllium husk powder
• 1 tbsp dried oregano
• ½ tbsp garlic powder
• 1 tsp flaked sea salt
• ½ tbsp honey
• 1 tbsp olive oil
• 4 fl oz (110 ml) water

1. Combine all the dry ingredients in a bowl, making sure that everything is well distributed.
2. Whisk the honey, olive oil and water together in another small bowl, then pour this over the dry ingredients. Mix well until combined.
3. Turn out the mixture onto a lined baking tray and, using the back of a spoon, smooth down and flatten the mix into a rectangle. Place parchment on top to stop a rolling pin from sticking, then roll the dough 5 mm (¼in) thick.
4. Remove the top parchment and, using a sharp knife, score the dough into crackers, which will make them easier to break up later. Leave the tray of crackers out at room temperature for at least 2 hours prior to cooking so that all the moisture is absorbed.
5. Preheat the oven to 170°C/ Gas Mark 3. Bake the crackers for 20 minutes, then remove and flip them over to let the underside cook. Return to the oven for a final 10 minutes. The crackers should now be dry and crisp if not, turn off the oven and leave them in there for a few hours to dry out.
6. Allow to cool, then break up along the scored lines. Store in an airtight container for up to 3 weeks.