250g / 9oz of any blend of seeds (I use sunflower seeds, whole flax seeds, poppy seeds, pepitas, sesame seeds)
1 teaspoon of pink salt
1 tablespoon of psyllium husk
250ml / 8 floz water
Preheat the oven to 120C / 250F, and line a cookie sheet with baking paper/parchment paper. Mix all the ingredients in a bowl and allow it to sit for about 10 minutes, stirring occasionally. Tip onto the cookie sheet and spread out thinly. Bake for around 2 hours, or until it’s crunchy. Break into pieces and store in an airtight container.