Snappy Crackers

Gluten free, Vegan, Dairy free, Sugar free

1 cup linseeds
1/4 cup sunflower seeds
1/4 cup chia seeds
1 tablespoon nutritional yeast flakes
1/2 teaspoon sea salt
125ml filtered water

  1. Place the linseeds into the Mini Boss To Go milling attachment and blitz for 10 seconds.

  2. Transfer to a stainless steel bowl and mix well with the remaining ingredients.

  3. Line a large baking tray with baking paper and spread the mixture over the tray approximately 2-3mm thick. If not spreading easily, place another sheet of baking paper over the top and use your hands or a rolling pin to spread the mixture out evenly. You want the crackers to be thin so they cook evenly and are crispy.

  4. Allow the crackers to sit out on the bench for a minimum of two hours or overnight.

  5. After they have rested, bake in the oven at 150 degrees for 20 minutes on one side and the flip and bake for 20-25mins on the other side until golden.

  6. Allow to cool before snapping into desired size.

  7. Store in an air tight container.

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