Savoury Seed Thins

GLUTEN FREE, GRAIN FREE, DAIRY FREE, SOY FREE, EGG FREE, PALEO

By golly I missed savoury biscuits for such a long time!  That is, until I discovered I could make these beauties!  If you have a restricted diet or are trying to eat healthier, these are for you.  I hope they bring some normality back to your lunch times as they have mine! Enjoy!

Recipe
1/3 cup pumpkin seeds
1/3 cup sunflower seeds
2 tbsp flaxseeds
¼ cup almond meal (or 1/3 cup whole almonds)
1-2 garlic cloves (crushed)
¼ tsp salt
¼ tsp cracked black pepper
1 tbsp olive oil
½-1 tbsp water

Method
Preheat the oven to 160C.
Place the seeds and almond meal (or whole almonds if using) in a high speed blender or food processor and blitz until a flour forms.
Place your crushed garlic, olive oil, salt and pepper in your blender and blitz until well combined.
Now add the water, ½ tbsp at a time.  Blitz well and check the consistency by pushing a little mixture together with your fingers.  If it seems dry and very crumbly then add another ½ tbsp of water and repeat the process.
Once your cracker mixture sticks well when pushed together (it will still be a little crumbly) turn it out onto a piece of baking paper on your bench and form the dough into a ball.
Place another piece of baking paper over the top and roll out your dough to about 3mm thick (I know this sounds very exact but, if it helps, think just under half a cm).
Now lightly score your cracker dough into squares and slide onto a large baking tray. Place in the oven for 12-15 minutes, or until your crackers are very lightly browned on top.
Allow to cool completely before gently snapping along the score lines.
We eat these with dips, salad, avocado or an antipasto platter!

My not so helpful little helper!

The dough, ready to be baked

Cooling before snapping