Sesame, Sunflower and Flax biscuits

Sesame, Sunflower and Flax biscuits

200 gm shelled sunflower seeds, roasted, unsalted

100 gm sesame seeds

60 gm whole flax seeds

2 tspn sea salt

2.5 tblsp Psyllium husks

2 cups water

(Can add fennel, caraway, cumin seed or chopped rosemary leaves as a suggestion)

Directions

Preheat oven to 160 degrees

In a bowl, mix all the above ingredients together, lastly adding water.  The Psyllium will cause it to become like dough.  Place seed dough on non-stick (or baking paper) oven pan and spread out as thinly as possible, without hole.  The thinner the better.  I find a cup of water and a broad plastic scraper very helpful for the spreading. Place into the oven for 50 minutes, until golden brown and crisp.

Take out, let it cool and if these delicious biscuits are not eaten immediately, keep in sealed container!

For a variation—add ½ cup reduced fat grated parmesan cheese in place of the sesame seeds in step 3—follow steps 4 through

 

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