Crisp seed crackers with flax, sunflower, sesame, chia and oats — thin-baked for savory snacking.
# Ingredient list:
→ Seeds
01 - 1/2 cup whole flax seeds
02 - 1/2 cup raw 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 if avoiding gluten)
06 - 1/2 teaspoon fine sea salt
07 - 1/4 teaspoon ground black pepper (optional)
→ Wet ingredients
08 - 1 cup water
09 - 2 tablespoons extra-virgin olive oil
# Step-by-step guide:
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 seeds, rolled oats, sea salt and black pepper; stir to distribute evenly.
03 - Pour in the water and olive oil and mix thoroughly until the mixture becomes thick and cohesive.
04 - Allow the mixture to rest for 10 minutes so the chia and flax absorb the liquid and bind the mass.
05 - Transfer the hydrated mixture to the prepared sheet and press it into an even, thin layer about 1/8 inch thick using a spatula or the back of a spoon.
06 - Lightly score the pressed mixture into squares or rectangles with a knife or pizza cutter to make breaking into crackers easier after baking.
07 - Bake for 35 to 40 minutes, rotating the tray halfway through, until the surface is golden and the crackers are crisp to the touch.
08 - Cool completely on the baking sheet, break along the scored lines into approximately 30 crackers, and store in an airtight container for up to one week.
