This cracker recipe is from my friend’s mother. It’s perfect for breakfast, as a side for lunch and fits nicely on an evening tapas plate as well. But most importantly: It’s totally addictive!

Gluten Free Seed Crackers

1 ¾ dl buckwheat flour

1 dl chia seeds

¾ dl sesame seeds

¾ dl lin seeds

1 dl sun flower seeds

1 tl psyllium fiber

½ tl himalayan salt

½ dl olive oil

2 ½ dl (boiling) water

Sea salt to sprinkle on top

Combine all dry ingredients in a bowl. Pour the freshly boiled hot water in and stir well. Add olive oil and mix again. Cover the bowl with a cloth and let sit for 10 minutes while the oven heats up to 160 degrees Celsius. Take a baking tray and cover it with baking paper. Spread the paste onto the tray using your fingers to press it on tight & even.  Let the cracker cook in the oven for about an hour, until it is crispy and deliciously caramel brown throughout. Wait until the cracker has cooled down in room temperature and break into pieces using your hands. Store in room temperature and eat within a few days (I bet it won’t last that long!).