Gluten-free Seed Crackers
These crackers were a boon when I was on a detox diet
recently. They are easy to put together and yummy
with different toppings.
1 Tablespoon Psyllium husk powder
1 Cup water
About 2 cups altogether of a variety of seeds: linseeds,
sesame seeds, sunflower seeds. Pumpkin seeds, poppy
seeds, chia seeds can be used for variety. Also coconut
flakes add a hint of sweet chewiness.
Season with a bit of ground rock salt to taste. Herbs
such as chopped rosemary can be delicious. Don’t
be afraid to experiment and try different combinations
Preheat oven to 160°C. Line a baking tray with baking
paper and spread out the mixture evenly. Bake for 1
hour. After 30 minutes, take it out and cut into slices
while still soft. Return to the oven for the remainder of the
time. Once cool, store in an airtight container. Delicious
served with humus, guacamole, baba ganoush.
1. Prick a large aubergine (brinjal) with a fork and bake
in a 180° oven for about 45 minutes.
2. Scrape the flesh out of the skin and mash.
3. Add 2 tablespoons of tahini, the juice of 1 lemon,
2 cloves of garlic crushed, 2 tablespoons of olive
oil and salt to taste and blend to the desired
(Quantities are a rough guide, adjust to suit your