These crackers go extremely well with my Brinjal Pate.
In a bowl, mix together:
200g sunflower seeds
100g sesame seeds
60g flaxseeds / linseeds (I used golden flaxseeds here, but the brown ones work just as well and taste the same)
1 teaspoon of salt
2 tablespoons of psyllium husks (you can get these at any health shop)
500ml cold water
Leave this mixture to stand for at least 10 minutes. The psyllium husks are extremely absorbent and are what binds this mixture together. It should form a glutinous, almost slimy mixture.
Line a baking sheet with baking paper. Silicone baking sheets work superbly for this. I used two lined baking sheets.
Spread the mixture evenly over each of the sheets until it is as thin as you can make it without any holes.
Bake in an oven for an hour at 160'C, turning the baking sheets around every 15 minutes to avoid burning in any spots. After an hour, check your crackers and if they are not yet crisp enough, put them back for another 15 to 20 minutes.
Allow the sheets to cool and break into crackers.
Store in an airtight container.
