200g sunflower seeds
60g flax seeds
100g sesame seeds
30 ml psyllium husks (do NOT use more)
500 ml water
5 ml salt
Preheat oven to 320 degrees F (160 degrees C) – do not make it any warmer.
Combine all ingredients in mixing bowl – I use 500 ml glass measuring cup – and leave the mixture to stand until it is thick and pliable – about 10 minutes
Spread the mixture out as thinly as possible onto a silicone mat on a baking tray (I used 2 baking trays). If you do not have a silicone mat, use the dull side of tinfoil but be sure to use a lot of spray and cook on it otherwise it will stick to the tinfoil.
Once spread it should have no holes in it.
Bake for 30-40minutes.
Take out and lightly make indentations with a knife (breaking lines) and return to oven and bake till around the 1 hour mark.
If outer edges pretty dry and hard, break them off and spread open the remainder and return to oven.
You can continue to bake them till all nicely and seriously crisp and dried out.
It took me approximately 1 to 1½ hours to get to this stage – depending on your oven.
Once all done remove from the oven and leave to cool.
Once cooled, break them into the sizes you prefer and store in airtight container.
Nice to use with any pates or dips or use as bread with any topping you would have used on bread.
It stores well and I bake this at least once a week.
Source: The Recipe Hunter
TRIED AND TESTED