Sort ingredients
isaday
QR Code
Listen
Pdf
Gather and prepare your ingredients. Preheat the oven to 200°C/180°C fan. Line a large baking tray with parchment paper.
Place the sundried tomatoes and water into a blender and blitz until smooth.
Pour the mixture into a large bowl; add the flax and chia seeds, stir well to combine, and set aside to absorb for 10 minutes.
Add the sesame seeds, pumpkin seeds, chilli flakes, paprika, olive oil and a sprinkle of salt to the seed mixture; stir to combine.
Spread the mixture evenly (as thinly as possible) over the lined baking sheet. Use a cutlery knife to lightly score the dough into cracker shapes, if you like.
Bake in the oven for 28-30 minutes, until golden. Reduce the oven temperature to 185°C/165°C fan, and bake for a further 18-20 minutes, until dried out and crisp.
Transfer to a wire rack, remove the parchment paper and allow the crackers to cool completely.
Once cool, break into pieces and store in an airtight container, for up to 2 weeks.