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Makes 2 large baking trays (60cm x 30cm):

  • 100g flaxseed/linseed
  • 100g chia seeds
  • 100g pumpkin seeds
  • 100g sunflower seeds
  • 75g white sesame seeds
  • 1 sprig of fresh thyme
  • 1 clove of garlic
  • Pinch of sea salt
  • 1 litre of water



  • Weigh out all of your seeds into a large mixing bowl
  • Really finely chop your thyme and garlic
  • Add your sea salt
  • Cover all of the seeds with your water
  • Leave to soak for a minimum of 2 hours
  • Line your baking trays with baking parchment
  • Your seed mix should be nicely combined and have become quite gelatinous
  • Mix really, really well
  • Spread evenly across your baking trays as thin as you can
  • Cook in the oven on 150oc for 20 minutes
  • Take out and flip your crackers onto the other side
  • Peel off your baking parchment and then cook for a further 15 minutes
  • Remove your crackers and leave on the side until totally cool
  • Then break up into the portions you would like

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Author Jay Halford

Jay Halford - Professional Michelin star trained chef and real food fanatic. I’m on a mission to re-educate people back into realising how easy it is to make the transition into feeding their body what it so desperately craves.

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