1 cup sunflower seeds
¾ cup pumpkin seeds
½ cup chia seeds
¼ cup black sesame seeds
¼ cup white sesame seeds
¼ cup flaxseed
1 tsp Himalayan salt
dry herbs of choice e.g. origanum, basil
3 tsps cayenne pepper
3 tsps garlic powder
3 tsps onion powder
1 x 50g packet sundried tomatoes
1½ cups cold water


Soak the tomatoes in boiling water for 10 minutes. Remove and chop very fine. Add all the ingredients to a glass bowl and lastly the water. Mix well. Pour onto a Silpat on a baking sheet and level out to fill the Silpat. Bake on 160° C for 30 minutes. Remove from the oven and use a pizza cutter to cut into squares. Bake for a further 30 minutes. Turn the crackers and bake on 140° C to crisp. Every now and then check to see which crackers are crispy and remove them. Continue until all the crackers have dried out properly and are crisp. Store in an airtight container.To make a thin cracker divide the mixture in half and make two batches.

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