Gluten-free seed crackers

Mix together:

100g each sunflower, pumpkin and sesame seeds
60g linseed (flax)
3 tablespoons psyllium husks (or gluten-free flour)
400 ml water
1 tsp salt.

Soak for 15 minutes.

Spread out on 2 silicone baking sheets as thinly as possible.  Bake for approximately 1 hour 20 minutes at 150 degrees C, perhaps turning over for the last 10.  Cool, break into pieces.

Oat Cakes (Oat biscuits)

225g oats, whizzed until finely ground in food processor.

60g (wholewheat) flour
1/2 tsp bicarbonate of soda
60g butter
1 tsp salt

Mix ingredients all together to fine crumbs.

Add 60-80ml hot water from the kettle to a stiff paste.

Let cool a little, then roll out thinly. Cut into rounds. Bake on a dry baking sheet at 190 degrees C for 20 - 30 minutes until golden brown.  Cool on airing rack.