Method

• Preheat oven to 180 degrees In a food processor blend the sunflower seeds until they are a fine crumb, add the gluten free flour, salt, ground almonds and cumin and pulse to combine Put the dry ingredients into a bowl and mix in the linseed Wash, peel an
• Mix in the lemon juice Add the beetroot to the dry ingredients and then add the olive oil and the water
• Mix until the dough comes together it should hold together nicely but not be overly sticky Cut the dough in half and roll half out at a time Roll the dough out between two sheets of baking paper until about 3mm thick Cut the dough into squares, as big or
• Leave ½ cm between each cracker Bake in the oven for 15-20 minutes
• The crackers will go light pink in colour and will crisp up once they cool
• Store in an airtight container once cooled completely These crackers are delicious with the basil dip!