These seed crackers are not only dairy and gluten free they are also an addictive treat. They are gently cooked to ensure the health benefits of the seeds remains intact and lightly seasoned with “Piment d’Espelette, Baie rose” sea salt from Camargue. Don’t have a jar at home?  No worries;  you can use regular coarse sea salt with a light rosemary & herbs mix for a similar effect.

Peppina’s Seed crackers:

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Ingredients:

• 1 dl sesame seeds
• 1dl pumpkin seeds
• 1 dl sunflower seeds
• 1/2 dl linnen seeds
• Herb salt – (1/2 teaspoon)
• 1 table spoon olive oil
• 3dl water

Steps:

1. Boil the water
2. Put all the seeds in a large bowl
3. Add the boiling  water on top
4. Sprinkle with herb salt and olive oil
5. Let it soak for 1 hour
6. Preheat your oven to 140 C; Place on a baking tray with a parchment paper & press it until flat & even (spatula or hand)
7. Place in the center of the oven for 1 hour
8. Lower the heat to 120 C and let cook for an additional 30 minutes
9. Turn the oven off and Leave it to cool
10. Once cooled, break & Serve – serve with fresh goat-cheese, a tomato chutney or a side for the soup

This recipe is part of “Peppina’s Menu” – Go to the next recipe (carrot cake)