Easter is a time for entertaining, as well as chocolate, and these home-made gluten-free crackers are fantastic when you want to whip up a unique looking cheese platter.
Team with Local Goat cheese and local in-season fruit for a locavore flavour.
1⁄3 cup chia seeds
1 cup boiling water
1⁄3 cup almond flour
1⁄3 cup sunflower seeds
1⁄3 cup pumpkin seeds
1⁄3 cup sesame seeds
1 tbsp ground psyllium husk
1 tsp salt
¼ cup melted coconut oil
Preheat the oven to 200°C.
Add the boiling water to the chia seeds and let sit until the seeds swell up.
Mix all dry ingredients in a bowl. Add chia mix and and oil. Gently blend together with a wooden spoon or spatula.
Keep working until the mix forms a ball and has a gel-like consistency.
Place the mix on a baking tray lined with baking paper. Add another sheet of paper on top and use a rolling pin to flatten the mix as evenly and thinly as possible. Use a tray with a very shallow rim.
Remove the upper paper and bake on the lower rack for about 45 minutes, check occasionally. Seeds are heat sensitive so pay close attention towards the end.
Turn off the oven and leave the crackers to dry in the oven. Once dried and cool, break into pieces or cut into squares with a pizza cutter.
Store in an air-tight container and enjoy!