My kids have grown to love these nourishing homemade crackers. It took a little bit of perseverance, but now I can serve them up for lunch with all types of spreads, or they go into the lunchboxes as a snack. I make at least 1 batch a week, and they've become a pantry staple in our home!

Prep Time: 10 mins

Cook Time: 40 mins

Makes: 2 trays

Ingredients:

- 2 cups of seeds (I do 1/2 cup each of sunflower, pumpkin, golden linseed and sesame seeds)
- 2 tablespoons of chia seeds
- 1/2 cup Tapioca Flour
- 2 Tbsp Coconut Flour
- 2 Tbsp Almond meal
- Seasoning - optional idea: chopped fresh rosemary, parmesan or turmeric
- 1/2 cup melted coconut oil
- 3/4 cup water
- Salt and Pepper

Method:

- preheat oven to 150degrees C
- Mix dry ingredients
- Add melted coconut oil and water, the quickly mix so it's a smooth paste.
- leave to settle for 5 - 10 mins (don't leave any longer or it will get quite hard)
- Roll out the mixture onto 2 trays, in between sheets of baking paper. Flatten it to quite thin sheets.
- sprinkle with sea salt
- pre-cut into squares with a sharp knife
- bake for about 30 mins. Rotate tray half way if need be. You don't need to flip the crackers.
- Check the crackers are firm and easily snap along the pre-cut lines, then they're ready to remove from oven and cool.