Wholesome, crunchy seed crackers made with flax, sunflower, sesame, chia and oats — great with dips or cheese.
# What You'll Need:
→ Seeds
01 - Flax seeds, whole — 1/2 cup
02 - Sunflower seeds, hulled — 1/2 cup
03 - Sesame seeds, whole — 1/2 cup
→ Dry ingredients
04 - Chia seeds — 1/4 cup
05 - Rolled gluten-free oats — 1 cup (use certified gluten-free if needed)
06 - Fine sea salt — 1/2 teaspoon
07 - Freshly ground black pepper — 1/4 teaspoon (optional)
→ Wet ingredients
08 - Water — 1 cup
09 - Extra-virgin olive oil — 2 tablespoons
# Steps:
01 - Set the oven to 325°F and line a large baking sheet with parchment paper; leave a second sheet on hand if you plan to roll the crackers thinner.
02 - In a large mixing bowl, combine flax, sunflower and sesame seeds with chia seeds, rolled oats, sea 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 sit 10 minutes so chia and flax absorb the liquid and bind the mixture.
04 - Transfer the batter to the prepared sheet and press into an even layer about 1/8 inch thick using a spatula or the back of a spoon; lightly score into squares or rectangles with a knife or pizza cutter to facilitate clean breaking after baking.
05 - Bake on the middle rack for 35–40 minutes, rotating the tray halfway through, until the surface is golden and the crackers are crisp to the touch.
06 - Allow the sheet to cool completely so the crackers firm up, then break along the scored lines into individual pieces.
07 - Transfer cooled crackers to an airtight container and keep at room temperature for up to one week.
