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Beetroot Seed Crackers

These crackers have no gluten so they cater for your gluten free friends as well as the rest of us who find them delicious! The seeds add lots of fibre, some protein and valuable omega three oils. The addition of beetroot makes them a great colour too!

200g Cornflour

100g Pepitas (pumpkin kernels)

100g Sesame seeds

50g Linseeds

50g Sunflower seeds

1 Large beetroot, peeled and grated

50ml Macadamia or Extra virgin olive oil

150ml Boiling water

Salt flakes

Freshly ground Black pepper

Cumin seeds

Preheat the oven to 150 C.

Combine all the ingredients in a large bowl abut don't add salt, pepper or cumin yet.

Mix well then set aside for 10 minutes until the mixture becomes porridgy.

Using 2 sheets of baking parchment, roll out 4 heaped tablespoons of mixture at a time between the sheets, to a thickness of about 2mm. The shape of the rolled out large cracker doesn't matter- they will be broken apart randomly later on.

Remove the top layer of paper and place the cracker, with bottom paper intact, on a baking sheet.

Sprinkle evenly with salt fakes, pepper and cumin seeds.

Repeat with the rest of the mixture. (if you have limited trays or limited oven space you may have to do several batches!)

Bake in the oven for 45 minutes approximately, longer if needs be to dry out completely.

When completely cool, break into shards and serve with cheese, dips, tapenades etc.

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