Sunflower Seed Crackers
Yeild: 30~ crackers
Preparation time: 20 minutes
Cook time: 20 minutes
130g sunflower seeds
70g tapioca flour
2 tbsp chia seeds
1/2 tsp salt
1/4 tsp baking powder
2 tbsp filtered water
2 tbsp apple cider vinegar
avocado or olive oil
flakey sea salt to sprinkle
Preheat your oven to 170ºC fan-forced.
In a blender or food processor grind down the sunflower seeds, tapioca flour, chia seeds, salt, and baking powder and combine into a fine flour.
Depending on your choice of a food processor or blender the next steps vary:
If you are using a food processor, add in the water and apple cider vinegar and continue to process until the dough comes together a forms a ball. If it is sticky and still resembles a "crumb", remove from the food processor and use your hands to roll the dough into a ball.
If you are using a blender, I find it easier to transfer the flour mix into a bowl and then add the water and apple cider vinegar. Use a knife to combine then your hands to form the dough into a ball.
Place the ball of dough onto parchment paper and dust with tapioca flour and allow to rest for 10 minutes.
Flatten the dough out using a rolling pin. You may like to add another piece of parchment paper to stop it from sticking to your rolling pin. You want the dough to be a thickness of about 2mm.
Use a pizza cutter or knife to cut into cracker sized pieces and transfer to a lined baking tray.
Brush with oil and sprinkle with salt or leave as is.
Bake for 18-20 minutes, turning the tray half way through.
Allow to cool completely before serving.
Keep in an airtight container for 2 weeks.