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Nut and seed crackers
Prep time: 10 minutes
Cooking time: 15 minutes

½ cup almond meal
½ cup mixed seeds (flax/linseeds, poppy seeds, sesame seeds, sunflower seeds, pumpkin kernels)
2 tbsp. psyllium seed husks
2 free range egg whites, lightly whisked
Pinch sea salt

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  1. Preheat the oven to 160°C and line a baking tray with baking paper.
  2. Combine the dry ingredients in a large mixing bowl, then add the egg whites to form a dough.
  3. Roll the dough as thin as possible between two pieces of baking paper.
  4. Carefully remove the top layer of baking paper and score the dough with a knife to make the crackers (optional).
  5. Sprinkle the crackers with some extra sea salt (optional), then bake in the oven for 15 minutes.
  6. Reduce the heat to 100°C and cook for another 10-15 minutes, or until golden and crispy. Alternatively, you can turn the oven off and leave the crackers in the oven to dry for up to 1 hour.
  7. Cool on a wire rack, then break along the scores.
  8. Serve fresh or store in an airtight container for up to one week.

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