Crisp, wholesome seed crackers with flax, sunflower, sesame and oats, baked thin for a crunchy vegan, gluten-free snack.
# Components:
→ Seeds
01 - 1/2 cup whole flaxseeds
02 - 1/2 cup hulled sunflower seeds
03 - 1/2 cup hulled sesame seeds
→ Dry ingredients
04 - 1/4 cup chia seeds
05 - 1 cup rolled gluten-free oats (certified)
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
# Directions:
01 - Preheat oven to 325°F and line a large baking sheet with parchment paper.
02 - In a large bowl, combine flaxseeds, sunflower seeds, sesame seeds, chia seeds, rolled oats, sea salt, and black pepper; stir to distribute evenly.
03 - Pour in the water and olive oil and stir until the mixture thickens and holds together; let rest 10 minutes for the chia and flax to absorb liquid.
04 - Spread the 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.
05 - Lightly score the surface with a knife or pizza cutter into desired squares or rectangles to make breaking easier after baking.
06 - Bake 35–40 minutes, rotating the tray halfway through, until the sheet is golden and crisp throughout.
07 - Allow to cool completely on the baking sheet, then break along the scored lines into individual crackers.
08 - Transfer cooled crackers to an airtight container and keep at room temperature for up to 1 week.
