see url I’m finally back after a week of silence, and with fresh new recipes for you. I’ve just moved, hence my absence. I moved not only house, but country. So this was a big one. And moving with kids requires even more time and effort. But slowly things are finding a place in our new house on the beautiful island of Cyprus and I’m getting used to my new kitchen. It’s such a pleasure to cook in a big kitchen with lots of work space. I’m feeling so inspired.
buy provigil in south africa I’ve really wanted to share this recipe with you for a while now. It’s the best cracker recipe ever. I love these crackers so much that I make sure that I never run out of them. They’re perfect as a quick snack, excellent on the side of some soup or a salad and they work great even as an appetizer. They’re packed with high-quality nutrients making them an amazing source of many daily required vitamins.
This recipe makes one baking tray of crackers. In case you want to make more at once, just double the recipe. These crackers can be stored in an airtight container for 2 to 3 weeks.
2 dl rolled oats (quick oats work as well)
3 tbsp pumpkin seeds
3 tbsp sunflower seeds
2 tbsp sesame seeds
1.5 tbsp chia seeds
3 tbsp milled flaxseeds
1.5 tbsp psyllium powder
3/4 tsp Himalayan salt
1.75 dl water
1 tbsp olive oil
1 tsp honey
Preheat the oven to 175 C.
While the oven is warming up, take out a large bowl and measure all dry ingredients into it. Mix everything together really well. Then take out a small bowl where you combine the water, olive oil and honey. Combine the liquid with the dry ingredients and mix together. It will start to resemble a dough.
Take out an oven tray and line it with baking paper. Place the dough onto the paper and flatten it out with another piece of baking paper and your hands (or a rolling pin). Once it’s thoroughly flat, put it into the oven for 20 minutes.
After it’s done, take it out from the oven and flip it over onto an oven rack and pop it back into the oven for another 20 minutes. Then take it out from the oven and let it cool completely on the oven rack. And once it’s cooled, take a sharp knife and start breaking it into desired pieces. You can even use your hands, if you prefer a slightly rougher result. I do that sometimes. And don’t throw away the crumbs. They’re great over a salad. Enjoy!