Wholesome, crisp seed crackers with flax, sunflower, sesame and oats — great for dips or snacking.
# What You Need:
→ Seeds
01 - 1/2 cup flax seeds
02 - 1/2 cup sunflower seeds
03 - 1/2 cup sesame seeds
→ Dry ingredients
04 - 1/4 cup chia seeds
05 - 1 cup rolled gluten-free oats
06 - 1/2 teaspoon fine sea salt
07 - 1/4 teaspoon freshly ground black pepper (optional)
→ Wet ingredients
08 - 1 cup water
09 - 2 tablespoons extra-virgin olive oil
# Steps:
01 - Set the oven to 325°F and line a large baking sheet with parchment paper.
02 - In a large mixing bowl, combine the flax, sunflower and sesame seeds with the chia, rolled oats, salt and black pepper; mix until evenly distributed.
03 - Pour in the water and olive oil and stir until the mixture becomes thick and cohesive; allow to rest for 10 minutes so the chia and flax absorb the liquid and bind the mix.
04 - Transfer the hydrated mixture onto the prepared sheet and press into an even, thin layer about 1/8 inch thick using a spatula or the back of a spoon, smoothing the surface for uniform baking.
05 - Lightly score the surface into squares or rectangles with a knife or pizza cutter to make breaking the crackers easy after baking.
06 - Place the tray in the oven and bake for 35–40 minutes, rotating the sheet halfway through, until the edges are golden and the surface is firm and crisp.
07 - Remove from the oven and allow the sheet to cool completely so the crackers set, then break along the scored lines into individual pieces.
08 - Transfer cooled crackers to an airtight container and store at room temperature for up to one week.
