Method

1. Preheat the oven to 180°C/160°C fan/gas mark 4.

2. Mix together all the ingredients, and add a pinch of salt and pepper into a bowl. Leave it for 15mins for the water to soften and bind the seeds.

3. Tip the seeds out onto a baking tray, lined with good quality, greaseproof paper. Cover the top with another piece of greaseproof paper. Roll or press the seeds down firmly (0.4cm thickness). Take off the top layer of greaseproof paper (but don’t throw it away), and score the flattened seeds into squares, roughly ⅔ deep.

4. Bake for 20mins and take it out of the oven. Place the saved greaseproof paper on top of the half-cooked seeds. Carefully flip the sandwiched seeds so the bottom layer becomes the top.

5. Slide the seeds back onto the baking tray, remove the top piece of greaseproof paper, and bake for another 20mins until crisp and golden.

6. Switch off the oven and allow the crackers to cool and evaporate any remaining moisture. Cut the crackers the rest of the way down the scored lines, into squares, and store in an airtight container.

7. Consume within one week.

Second Nature special tip

To ensure your crackers are crisp, make sure you roll the mixture thin enough, allowing the cracker to crisp up in the oven. Additionally, as ovens can vary by 10°C, you may wish to cook yours a bit longer until you reach your desired consistency.