INGREDIENTS
1 cup spelt flour *
½ cup sunflower seeds
¼ cup linseeds/flaxseeds
¼ cup sesame seeds
2 tbsp chia seeds
1 tbsp psyllium
1 tsp sea salt
Generous grind of pepper
3/4 cup of water
1/3 cup olive oil
METHOD
- Preheat oven to 170 °C
- Combine the chia seeds, psyllium and water in a bowl and set aside to gel (5-10 minutes)
- Combine spelt flour, sunflower seeds, flaxseeds, sesame seeds and salt and pepper in a bowl
- Add the chia, psyllium and water mix plus the oil
- Stir through thoroughly, breaking up any clumps of chia seeds with the back of a spoon but don’t overmix
- Add some extra water if the mixture seems too dry
- Divide the dough into half/thirds and roll out between 2 sheets of baking paper to ~ 3-4mm thickness
- Remove the top sheet of baking paper and sprinkle with sea salt flakes, pressing them into the mixture
- Place onto a bread board and score the dough with a knife into desired shapes
- Bake for ~ 30-45 minutes or until golden and crisp (some ovens might take longer)
VARIATIONS
- To make a gluten free option substitute almond flour or plain gluten free flour. Not all gluten free flours work well - we have found the best brands to use are ‘Red Mill’ or ‘Orgran’.
- To make different colours add beetroot powder or charcoal powder into the mix.
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Try other flavours - fresh chopped herbs, spices chilli flakes, nutritional yeast, parmesan cheese - anything!
Will keep in airtight container for 2-3 weeks.