Seed Crackers
Ingredients
1 cup of sunflower seeds
1/2 cup of pumpkin seeds
1/2 cup of sesame seeds
1 teaspoon of sea salt
1 garlic clove, peeled
1 teaspoon of dried or fresh thyme (optional)
Filtered water for soaking
Method
Put all the seeds together in a bowl and cover with filtered water to soak for a minimum of 8 hours. Tip all the seeds into a large strainer and rinse the seeds well. Put the strainer on top of a bowl to let the water drain from the seeds for 10 minutes.
Preheat oven to 180°C (350F).
In a food processor or blender, using the regular metal blade, combine the seeds, garlic, thyme and salt and blend for 30 seconds, until the seeds have received a finer consistency.
Put the mixture on top of a parchment paper that is lying on a baking tray and take your hands to make a round dough of ball with it that you press down. Then you put another parchment paper of the same size on top and roll out the dough into a rectangle shape until the it is thin enough for crackers (up to ¼ inch thickness).
Remove the top parchment paper and cut square or rectangle or triangle piece with a pizza cutter or knife. The cute lines can be used to break the crackers after they have been cooked.
Put in the oven and bake for 35 minutes or until crisp. Let them cool and crack them along the scored lined. You can also just bake them first and then break them up with your hands. Store in an airtight container for up to two weeks in the kitchen cabinet.