1 cup sunflower seeds
½ cup pumpkin seeds
½ cup buckwheat flour
4 tbsp Kashmir or any blended spice mix
¼ tsp sea salt
2 tbsp chia seeds
6 tbsp water
¼ cup Coconut Oil, melted
Preheat over to 180°C. In a small bowl, combine the chia seeds and water and let sit for 10 minutes.
Pulse the sunflower seeds + pumpkin seeds in a food processor until broken down a little then pour into a medium sized bowl. Add the rest of the dry ingredients and stir to combine.
Next add the chia gel and melted coconut oil.
Using clean hands, combine until the mixture comes together in a ball.
On a baking tray, roll out the mixture between two sheets of baking paper. Depending on how thick you like your crackers you may like to separate the mixture into two balls and roll out on two baking trays. We made them rather thick but think they would work well even thinner. With a heavy knife, score the crackers to your desired shape and size.
Cook in the oven for 10-15 minutes or until just brown.
Let the crackers cool slightly before breaking up into squares.
Store in an airtight container.