Preheat the oven to 160ºC / 325°F and line a baking tray with baking paper. Combine the almond meal and seeds in a bowl.
In a separate bowl, whisk the remaining ingredients with 1 cup of water. Pour the liquid mixture onto the seed mixture and stir until thick and combined.
Spread the mixture on the tray, pressing down using the back of a spoon, until it is 5 mm thick. Bake for 30 minutes.
Remove from the oven, cut into crackers using a knife. You could cut squares, rectangles or triangles! Flip them over and bake for another 25 minutes.
Cool completely on the tray. Store in a sealed container for two weeks.
- MIX and MATCH seeds that you like! The sky is the limit to the variations that are possible. We love using flaxseeds in the mix.
- Try different herb combinations. Our ultimate favorites are Rosemary and Sage.
- If you happen to be left with crumbly bits at the end of the baking…. don’t waste them as they make a great addition to any salad – like a delicious & healthy crouton!