Galletas crujientes de semillas

Ingredientes

• 1/2 cup / 65 grams shelled sunflower seeds
• 1/2 cup / 70 grams dried pumpkin seeds
• 1/2 cup / 70 grams mixed seeds (linseed / sesame / poppy)
• 1/3 cup / 50 grams chia seeds
• 1/2 teaspoon salt (optional)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 3/4 cup / 175 ml cold water
• 1/4 cup / 50 grams grated parmesan cheese (optional for topping)

Preparación

1. 1

   Place the seeds, salt and seasoning into a small mixing bowl and stir in the water. Give it a really good stir to distribute the chia seeds throughout. Cover and leave for 10 to 15 minutes to soak.

2. 2

   Preheat the oven to 160°C / 320°F

3. 3

   Line a baking tray with baking parchment and press the soaked seeds into a thin even layer. Use wet hands to do this because the mixture will be quite sticky. Use a pizza cutter or the back of a knife to score the seeds into squares or rectangles.

4. 4

   If you are using parmesan cheese, you can sprinkle it on now.

5. 5

   Bake in a preheated oven for 50 to 60 minutes until the crackers are dried and crispy.

6. 6

   You may find that the crackers towards the inside are still slightly damp underneath. If this happens, remove the cooked outer crackers and turn the remaining ones face downwards and return to the oven for a further 5 to 10 minutes. Keep your eye on them, they burn easily.

7. 7

   Remove from the oven and allow to cool.

8. 8

   Store the crackers in a cool place in an airtight container. They will stay crunchy for more than a week.