Keto Crunch Seed Crackers

So much yummier(and cheaper)than the commercial brand!!Makes 25 biscuits

100g Sunflower seeds

100g Sesame seeds

100g Pepitas

60g Flaxmeal

3 tablespoons of Psyllium Husk

2 teaspoons Salt

1 teaspoon Black pepper

600ml warm water

Preheat oven to 180 degrees.

Line 2 baking trays with baking paper.

Mix all dry ingredients together.

Add water and stir really well, let sit for 15 mins until mixture is stiff.

Spread half the dough onto each tray, cover with CLING WRAP and roll out until even and cracker thin.This can take a bit of practise but persevere.

Place the trays in the oven for 30 mins, then take them out and run a knife through the dough to shape them while they are still soft.

Turn the oven down to 120 degrees and bake for 2 hours, turning them occasionally and swapping trays from top to bottom untill they are snap crisp

.Turn the oven off and leave them in there to fully dry out.

Store in an airtight container...So good!!

***sometimes I will only bake half the recipe at a time and freeze the rest for the following week...just so I'm not tempted to eat 15 with a single G&T!!!