- 1⁄3 cup almond meal
- 1⁄3 cup sunflower seeds
- 1⁄3 cup pumpkin seeds
- 1⁄3 chia seeds
- 1⁄3 cup sesame seeds
- 1 tbsp ground psyllium husk
- 1 tsp salt 1⁄4 cup coconut oil melted
- 1 cup boiling water
Preheat the oven to 150°c fan (160°c regular) and line a baking tray with non stick baking paper.
Place the almond meal, seeds, psyllium husk, and salt into a bowl and toss briefly to mix. Add the oil and boiling water and mix everything together with a wooden spoon.
Spread the dough out thinly on the prepared tray. You can get it thin by putting another sheet of baking paper on top of and pressing the dough out before carefully pulling off the paper. You can also use cookie cutters and make it thin inside the cutter.
Bake in the lower oven rack for 45-60 minutes then turn the oven off and leave the door open a crack that allows the excess steam to escape and helps the crackers to dry.
Remove the crackers and allow to cool completely on a cooling tray.