Easy Seedy Crackers (Gluten-free, Vegan, and so addictive!)

Preheat the oven to 150°C fan bake:

1. Line 2 x baking trays with baking paper (mine measure 24cm x 36cm each – inside tray, see notes).

Mix ingredients:

1. In a large bowl, combine rice flour, pumpkin seeds, sunflower seeds, sesame seeds, linseeds, chia seeds, dried herb or seed flavour and salt. Stir until well distributed. 
2. Pour in the olive oil and boiling water. Stir quickly with a spatula until a thick, sticky dough forms. 

Shape the crackers:

1. Divide the mixture in two.
2. Place one portion of dough on a lined tray.
3. Lay a second sheet of baking paper on top and roll the dough out as thinly and evenly as possible (the thinner, the crispier).
4. Remove the top sheet and save it to use again for the second batch.
5. Score the dough lightly into cracker-sized pieces with a sharp knife or pizza cutter.
6. Sprinkle with poppy seeds and flaky sea salt.
7. Repeat with the second portion of dough, reusing the baking paper.

Bake & Cool:

1. Place in the oven and bake for 40 minutes, or until golden. Rotate the tray halfway for even baking. 
2. Remove from the oven and allow to cool completely. Break along the scored lines into crackers. 
3. Keep in an airtight container for up to 2 weeks or freeze for longer storage.