Protein crackers

  •  ½ cup cricket flour
  • ½ cup flaxseed, chopped
  • ½ cup chia
  • ½ cup sunflower seeds
  • ½ cup pumpkin seeds
  • 1 teaspoon salt
  • 1 cup water
  • 2 tablespoons olive oil
    1. Preheat the oven to 180º C with heat up and down.
    2. Put all the seeds in a bowl together with the cricket flour.
    3. Add the oil, salt and water. Stir well and leave to stand for 15 minutes to allow the chia seeds to hydrate and absorb the water.
    4. Put half of the mixture in a blender and blend. Then mix with the uncrushed mixture. You will have a dough with bits of seeds in it.
    5. Put the mixture on a baking tray with parchment paper and spread it out well until it is about 2 mm thick. A good trick is to put another piece of parchment paper on top of the mixture and flatten it with a rolling pin or a bottle. Then remove the paper on top and that’s it.
    6. Cut the uncooked dough into squares or any other shape you like with a knife and bake in a hot oven for 35 minutes. You can turn them over at the end and bake for a few more minutes. Remove from the oven, wait for them to cool and enjoy.