Dry Ingredients
- 120g plain flour (or half wholemeal)
- 80g rolled oats (lightly blitzed)
- 60g hemp seeds
- 30g ground flaxseed
- 20g pumpkin
- 20g sunflower seeds
- 1 tbsp psyllium husk powder
- 1 tsp baking powder
- 1 -2 tsp sea salt
- cracked black pepper
- 2 fresh sprigs of rosemary chopped
Wet Ingredients
- 45ml hemp seed oil (EV or Infused)
- 120ml warm water
- 1 tsp honey (helps browning and texture)
Method
- Mix all dry ingredients thoroughly or in a mixer, (my choice).
- Add hemp oil and warm water gradually.
- Stir (keep mixing) until a slightly tacky dough forms.
- Leave 10 minutes for the psyllium/flax to hydrate.
- Roll thinly (2–3mm) between baking paper.
- Score into rectangle cracker shapes or use a cutter before baking.
- Bake:
- 170°C fan
- 18–25 mins (depending on thickness)
- rotate tray halfway through
- Cool completely before storing.
Variations
- Cracked Black Pepper
- Chilli Hemp
- Garlic & Mixed Herb
- Parmesan Cheese & Paprika
