An oldie but a goodie.
Delicious seed crackers which I shaped as hearts. They’re for the Christmas smorgasbord on Christmas. ❤️
- 200 ml sunflower seeds
- 100 ml pumpkin seeds
- 150 ml flax seeds
- 100 ml sesame seeds
- 1-2 tbsp aniseeds
- 2 tbsp psyllium husk
- 2 tbsp almond flour
- 250 ml boiling water
- 50 ml coconut oil
- Poppy seeds
Set the oven to 150 degrees C (300 F)
Mix all the dry ingredients except the poppy seeds.
Boil the water and add the coconut oil. Blend well with the other ingredients.
Pour out on baking paper on a baking tray and make it pretty flat. Or use a cookie cutter and make shaped like I did. Have some poppy seeds on the top.
Place in the oven for about 20 min. Take out the tray and cut squares. Back in to the oven for 20-25 min. Turn off the oven and let them dry for another 20 min.
Let cool and serve.