These crackers are ADDICTIVE! And can be ready from start-to-finish in 20 minutes!
You will need two baking trays, four sheets of baking paper and a rolling pin for this recipe.
2 tablespoons besan (chickpea) flour
1 tablespoon psyllium husks (psyllium fibre)
2 tablespoons pumpkin seeds (pepitas)
1 tablespoon sunflower seeds
2 tablespoons sesame seeds (I have used black sesame seeds in this recipe)
1 teaspoon nigella (kalonji) seeds
3 tablespoons water
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
Extra olive oil to coat baking paper
Combine all ingredients in a bowl. Mix with a fork until well combined.
Cut baking paper to fit your baking tray. Use 2 trays and cut two pieces of baking paper per tray.
Spray or spread each piece of baking paper with olive oil.
Divide mixture in half and spoon onto two pieces of oiled baking paper. Cover with the other pieces of oiled baking paper (oil side down).
Spread the mixture out with the palm of your hand and then roll with a rolling pin until super thin. Put some elbow grease into it! The pepitas and sunflower seeds will ensure you don't roll it too thin.
Once you have rolled your cracker dough super-thin, carefully (CAREFULLY!) peel off the top layer of baking paper. If the dough sticks to the top layer of baking paper, use a sate skewer or your finger to gently remove the dough and place it back on the base baking paper.
Place both trays of rolled crackers in a pre-heated oven (180 degrees celsius) for 10 minutes or until crispy.
Remove from oven, allow to cool for a few minutes and then break the cooked cracker sheets into rustic pieces.
Serve with your choice of dip and enjoy!
For dip inspiration, check out my Roasted Pumpkin Hummus, Roasted Beetroot Hummus, Chunky Pesto, Mint & Pistachio Pesto, Miso Lime & Chilli Cashew Butter, Sun-Dried Tomato Hummus and Pea & Mint Hummus.