Have been enjoying the odd quiet coffee break at Mondays and leafing through Eleanor Ozich's My Petite Kitchen Cookbook (Murdoch Books, 2014). Here's her seed cracker recipe. The garlic adds a strong savoury taste but it's moreish.
1 cup sunflower seeds
1/2 cup sesame seeds
3 tsp garlic granules (I have also used 3 garlic cloves instead)
1 tbsp dried herbs
3-5 tbsp water
1 tbsp olive oil
1 tsp sea salt

Preheat the oven to 180°C and line a tray with baking paper.

Place the sunflower seeds , salt and garlic granules in to a food processor.  Process on high for 2-3 minutes or until the seeds become a dense flour like consistency.

Add the sesame seeds, dried herbs and olive oil, pulse to combine. With the food processor running on low, slowly start to add the water one tablespoon at a time. The mixture will start to come together in a dough like consistency. Transfer the mixture to the prepared baking tray and knead slightly (it will be a little crumbly don't worry). Place a piece of baking paper on top of the dough and using a rolling pin, roll out the dough to around half a cm thick. Remove the top piece of baking paper then using a knife, score criss cross lines in to the dough. 

Bake for 10-15 minutes, or until golden brown. Allow to cool completely, then using your hands, break along scored lines and serve.

Makes around 20 crackers. Will keep in an airtight container for 1 week.
- See more at: http://www.petite-kitchen.com/2013/02/sunflower-sesame-crackers.html#sthash.2Y0YeuJa.dpuf

1 c sunflower seeds
1/2 c sesame seeds
3 garlic cloves
1 Tbs dried herbs
3-5 Tbs water
1 Tbs olive oil
1 tsp salt

Preheat oven to 180C. Line a baking tray with baking paper.
Place sunflower seeds, salt and garlic in food processor and process until becomes a flour-like consistency. Add sesame seeds, herbs and olive oil and pulse to combine. With processor going add water 1 Tbs at a time until mixture comes together like a dough.
Transfer on to baking tray and knead slightly. Spread out to edges or place a sheet of baking paper on top and use a rolling pin to roll out to 1/2 cm thick. Remove baking paper and score mixture with a knife into desired square or rectangle shapes.
Bake for 10-15 min until golden. Allow to cool completely then break along the scored lines into pieces.
Makes about 20 crackers, and will store in an airtight container for a week.
1 cup sunflower seeds
1/2 cup sesame seeds
3 tsp garlic granules (I have also used 3 garlic cloves instead)
1 tbsp dried herbs
3-5 tbsp water
1 tbsp olive oil
1 tsp sea salt

Preheat the oven to 180°C and line a tray with baking paper.

Place the sunflower seeds , salt and garlic granules in to a food processor.  Process on high for 2-3 minutes or until the seeds become a dense flour like consistency.

Add the sesame seeds, dried herbs and olive oil, pulse to combine. With the food processor running on low, slowly start to add the water one tablespoon at a time. The mixture will start to come together in a dough like consistency. Transfer the mixture to the prepared baking tray and knead slightly (it will be a little crumbly don't worry). Place a piece of baking paper on top of the dough and using a rolling pin, roll out the dough to around half a cm thick. Remove the top piece of baking paper then using a knife, score criss cross lines in to the dough. 

Bake for 10-15 minutes, or until golden brown. Allow to cool completely, then using your hands, break along scored lines and serve.

Makes around 20 crackers. Will keep in an airtight container for 1 week.
- See more at: http://www.petite-kitchen.com/2013/02/sunflower-sesame-crackers.html#sthash.2Y0YeuJa.dpuf

1 cup sunflower seeds
1/2 cup sesame seeds
3 tsp garlic granules (I have also used 3 garlic cloves instead)
1 tbsp dried herbs
3-5 tbsp water
1 tbsp olive oil
1 tsp sea salt

Preheat the oven to 180°C and line a tray with baking paper.

Place the sunflower seeds , salt and garlic granules in to a food processor.  Process on high for 2-3 minutes or until the seeds become a dense flour like consistency.

Add the sesame seeds, dried herbs and olive oil, pulse to combine. With the food processor running on low, slowly start to add the water one tablespoon at a time. The mixture will start to come together in a dough like consistency. Transfer the mixture to the prepared baking tray and knead slightly (it will be a little crumbly don't worry). Place a piece of baking paper on top of the dough and using a rolling pin, roll out the dough to around half a cm thick. Remove the top piece of baking paper then using a knife, score criss cross lines in to the dough. 

Bake for 10-15 minutes, or until golden brown. Allow to cool completely, then using your hands, break along scored lines and serve.

Makes around 20 crackers. Will keep in an airtight container for 1 week.
- See more at: http://www.petite-kitchen.com/2013/02/sunflower-sesame-crackers.html#sthash.2Y0YeuJa.dpuf