Method

• Pre heat oven to 170°C
• Mix all ingredients except for the Himalayan pink salt together
• Leave to stand for 15 minutes, for the seeds to soak up the water
• Stir well and split the mixture over 2 lined baking sheets and spread thinly
• Sprinkle with Himalayan pink salt
• The ideal thickness is 3-4 mm
• Bake for 30 minutes, the remove from the oven and cut into desired size
• Return the oven and bake for a further 30 minutes