How to make
Put the chia, buckwheat, linseed, quinoa and millet seeds in a blender. Turn it on at maximum speed to grind them as finely as possible.
Transfer the mixture into a bowl, add the salt, sesame seeds and water and mix, until a thick paste is formed. If necessary, add a little whole wheat or other type of flour to achieve the consistency of easy to form and knead whole wheat dough.
It will stick slightly anyway, so don't worry.
Spread a layer of cling film on a flat surface and place the dough on it. On top, cover with the same size layer of the cling film and roll with a rolling pin, until a thin crust (1-2 mm).
Remove the top layer of cling film and cut thecrackers in a round shape - smooth or wavy.
Collect the scraps, roll them out in the same way, until the dough is used up.
Arrange the whole wheat crackers on a tray lined with baking paper and put them in a 390°F (200°C) oven for 8-10 minutes. Keep an eye on them, so that they don't burn. Therefore, it is important that they are of the same thickness and that your oven bakes evenly.
When they start to aquire a light color, they are ready. Only well-baked crackers become truly crunchy.
Some of them may puff up like bubbles, which makes them even more interesting and tempting.
Leave them to cool and serve them with your favorite spread, savory mousse or dip.
Enjoy these healthy, delicious and crunchy homemade crackers with seeds!
