For those who wanted the recipe for these, as discussed last Tuesday evening with Renee Krosch, apologies. We have been having severe internet issues here for the past few days. Signal is back, however temporarily, so here is the recipe:

(These are delicious by the way.)

Multigrain Crackers

You can substitute other seeds for the ones listed here if preferred.

50g rolled oats

150g plain flour

75 g self raising flour

50g flax seed meal

70g hemp seeds (or linseeds)

75g pepitas (pumpkin seeds)

70g sesame seeds

1½ teaspoons sea salt

Pinch onion powder (optional)

Pinch garlic powder (optional)

1 egg, lightly whisked

190ml cold water

100ml sunflower oil

Sea salt, to be freshly ground over crackers before baking (optional)

Method

Preheat oven to 160 degrees C.  Line 2 trays (30cm x 30cm or thereabouts) with baking paper and spray with a little cooking oil spray.

In a large bowl, mix all dry ingredients together, then make a well in the centre.

Whisk together the egg, water and oil and pour into this well.  Mix together well until a soft dough is formed.  Cut dough in half.

Place one lump of dough on one of the trays and press out as flat as possible.  Lightly spray with cooking oil spray, place a piece of cling wrap of baking paper over the top and finish rolling the dough out until it fills the tray completely.

Mark into desired shapes with a sharp knife.  Grind some sea salt over the top if liked.

Repeat with the remaining mixture.

Bake for 15 to 20 minutes or until golden brown.  Remove from oven, gently cut through  marked lines and leave to cool.  Break into crackers when cold.  Store in an airtight container.

In the photo below are the crackers ready to bake, I tried two different shapes – squares and rectangular. Definitely squares are better,