Ingredients:

40g sunflower seeds
40g flaxseeds
30g pumpkin seeds
20g psyllium husk
6-8 sprigs fresh rosemary
3 Medjoul dates, pitted and chopped
80g buckwheat flour
3 tbsp olive oil
1 tsp salt
1/2 cup water

 

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Process:

Place sunflower seeds, flaxseeds, pumpkin seeds, psyllium husk, rosemary, dates and salt in a blender/food processor and blend/process for +30 seconds. Place the mixture in a mixing bowl, add the buckwheat flour, olive oil and water.
Heat the oven at 160º Celsius, knead the dough it might need a bit more water but be careful, the psyllium husk takes a while to absorb the liquid.
Split the dough into 2 equal portions and roll it out between 2 sheets of baking paper, cut the dough into small squares each portion makes about 15-16 crackers.
Bake for +25 minutes at 160º Celsius.

Makes 30-32 crackers