These easy-to-make, vegan seed crackers are perfect as a snack, as breakfast bread or even as a cocktail bite when garnished with a veggie spread and fresh herbs.

1,5 dl sunflower seeds

1 dl pumpkin seeds

1 dl crushed lin seeds

1-2 table spoons chia seeds

0,5 dl sesame seeds

2 table spoons poppy seeds

1 dl rolled oats

0,5 dl oat flakes

1 big table spoon of tahini (sesame paste)

2 dl corn flour

2 table spoons potato flour

2,5-3 dl boiling water

salt & pepper

Heat the oven to 180ºc and mix all ingredients except for the water in a bowl. Add the boiling hot water and mix well, cover the bowl and leave to sit for 10 minutes. Add water if needed, the mixture should be quite solid. Spread the mix onto a large baking tray covered with grease-proof paper.You can use a spatula to help you tap the paste evenly on the tray, making a thin, solid 3-5 mm layer. You can already cut the layer into squares as this might be difficult to do after baking. Transfer into the oven and bake for 25-35 min, until the edges start to become brown and the whole layer is crispy.