Details
40 min
50 min
vegan
(BerlinKitchen)
Method
Preheat oven to 170 °C. Mix all the seeds with the water in a bowl and let sit for 15-30 minutes. Now mix in the salt and paprika powder.
Pour the mixture on a baking tray covered with baking paper and greased lightly with some ghee or a vegan alternative. Spread out to one very thin layer. Bake for 30 minutes.
Remove the crackers from the oven and cut into the desired cracker size. Bake another 20 minutes until golden brown and crispy.
Allow to cool on the plate and keep in an airtight container.
Ingredients
- 30 g chia seeds
- 60 g Rapunzel sesame seeds
- 80 g Rapunzel sunflower seeds
- 70 g Rapunzel flaxseeds
- ½ tsp Rapunzel herb salt
- 1 pinch paprika powder
- 3 tbs Rapunzel Almonds roasted, ground
- 250 ml water
- 1 tbs Rapunzel Allgäu ghee
or vegan alternative
