Sometimes, just plain sea salt is all that is needed. Let the accompanying cheese and dips be the star of the show.

OR maybe you'd like to add your own flavours. We have lots of great ideas.... Grated parmesan and chilli flakes; thyme & walnut; wasabi and seaweed... the possibilities are endless with Sea Salt as your base seed cracker!

Gluten free, Dairy free, Nut free and Plant based.
Allergens: Sesame.

Ingredients: Cornmeal flour; pumpkin, sunflower, linseed, chia and sesame seeds; salt.

How to Bake:

1. Preheat oven to 155°C and boil the kettle.
2. Empty Kiki Mix contents into a bowl, with 1 cup (250ml) of boiling water and 1/4 cup (60ml) of oil. Any oil is fine: Try olive, canola or rice bran. Mix together to make a wet, but firm mixture.
3. Divide the mixture into two portions. Place each half on two oven trays lined with baking paper. (If you have a big oven, you will only need one tray).
4. While the mixture is still still hot, place another piece of baking paper on top and spread the mixture out with your hands as thinly and evenly as possible without any gaps until it covers the entire tray. You can also use a rolling pin if you prefer. This step is really important to ensure crunchy crackers.
5. Peel off the top layer of baking paper and sprinkle with extra sea salt. Bake for 40-45 minutes depending on your oven until golden and crunchy.
6. Cool and break into pieces, and store in an airtight container.

Handy tip: they freeze really well for up to 3 months!

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kiki seed cracker mix

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