Olive oil, rosemary and seed crackers

Ingredients:

½ cup sunflower seeds

½ cup pepitas

½ cup linseeds

¼ cup chia seeds

½ cup sesame seeds

1 tsp dried rosemary

Pinch of salt

1 tbsp EVOO

1 cup of water

Method:

1. Place all the ingredients in a bowl and stir through the oil and water. Set aside, stirring occasionally for 20 minutes or until the liquid has been absorbed.
2. Meanwhile, preheat the oven to 160°C. 
3. Line a baking tray with non-stick baking paper. Spread the mixture thinly over the tray, ensuring there are no gaps. 
4. Bake crackers for 1 hour or until golden and crunchy.
5. Allow to cool before cutting into squares.