Crunchy salty goodness!

Makes 80-100 small crackers

1/2 c pumpkin seeds
1/2 c sunflower seeds
1/2 c sesame seeds
1/4 c black sesame seeds
2 tbsp chia seeds
2 tbsp poppy seeds
2 c flour (I used rye and spelt)
2 tsp cumin seeds, toasted and crushed
1 tsp coriander seeds, toasted and crushed
1 tsp salt
1/2 tsp black pepper
1/4 c olive oil
3/4 c cold water

Grind pumpkin and sunflower seeds in a coffee grinder or food processor until crumbly. Add to a bowl and mix in all the other ingredients by hand or just put all the other ingredients in the food processor and blitz until a dough forms.

Divide into 2 balls and flatten into thick discs. Wrap in a plastic bag and refrigerate for an hour.

Preheat oven to 160C. Line 2 baking sheets with baking paper.

Roll out half the dough in between 2 sheets of baking paper until 1 or 2mm thick. Cut into rounds and place closely onto the baking sheet. I chose a 5cm diameter cutter.

Bake for 8-10 min until golden round the edges, rotating the tray halfway through cooking.

Leave to cool on the tray for 10 min then transfer to a wire rack to cool completely.

Great with homemade hummus or just on their own!