1 cup walnuts
1 cup sunflower seeds
½ cup pumpkin seeds
1 tsp salt
½ tsp black pepper
½ cup gluten free flour
¼ cup linseed
2 Tbsp chia seeds
3 Tbsp olive oil
4-6 Tbsp water
Pre heat the oven to 200 degrees
In a food processor, blend together the walnuts, sunflower seeds, pumpkin seeds, salt, pepper and gluten free flour
Once finely ground, add the linseed and chia seed. Add the oil and the water 1 tbsp at a time while the processor is running until the dough comes together
Roll the dough out between 2 sheets of baking paper until about ½ cm thick and cut into squares about 4cm x 4cm
Bake on a flat baking paper lined tray for 12-15 minutes until golden around the edges. The crackers will crisp up as they cool
Enjoy the crackers with Whitestone Windsor blue cheese and fresh apple slices