for 320 g

Dough

150 g	light spelt flour
80 g	linseed
50 g	sunflower seeds
50 g	pumpkin seeds
¼ tsp	garlic powder
¼ tsp	salt
½ dl	olive oil
1 tbsp	liquid blossom honey
1 dl	water, boiling

Crackers

½ tsp	sea salt
1 tbsp	rosemary, finely chopped

How it's done

Dough

Mix the flour, linseed, sunflower seeds, pumpkin seeds, garlic powder and salt in a bowl. Pour in the oil, honey and water, mix with a wooden spoon to form a dough.

Crackers

Roll out the dough approx. 2 mm thick between two sheets of baking paper, remove the upper sheet of baking paper. Sprinkle the dough with rosemary and salt, cut into rectangles approx. 3 x 4 cm. Place the dough on a tray along with the baking paper.

To bake

Approx. 40 mins. in the centre of an oven preheated to 160°C. Remove from the oven, allow to cool slightly on a rack, divide into crackers.

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