These crackers are gluten free and vegan and the recipe is flexible enough to add your own experimental choice of dry or fresh herbs, pepper or, for a cheesy flavor, dry grated cheese or nutritional yeast.
Ingredients
- ½ cup raw sunflower seeds
- ½ cup raw sesame seeds
- ½ cup fine cornmeal
- ½ cup raw pumpkin seeds
- ½ cup flaxseed meal
- 1 teaspoon sea salt
- 1 cup warm water
- 3 tablespoons olive oil
Instructions
Preheat oven to 375°F. Line a baking sheet, preferably a 17- by 13-inch half-sheet pan, with parchment or a Silpat liner.
Stir dry ingredients together in a mixing bowl. Add water and oil; stir to combine. The batter will thicken slightly after about a minute (a result of the flax), to the consistency of pancake batter.
Spread very evenly ¼-inch thick on the prepared pan.
Bake 20 minutes, until the top feels evenly dry. Remove pan from oven and cut with a sharp knife or pizza cutter into 18 crackers, or desired number. If using a Silpat, use a table knife and score carefully to avoid cutting the mat. (Optional alternative: Break crackers by hand for a more rustic look.)
Return to oven and bake for an additional 15–20 minutes, until crackers are golden brown and crisp.
Immediately slide a thin spatula under crackers and remove from paper. If center crackers are a little moist, return to the oven for a few minutes. Cool crackers completely on a wire rack. Store in a paper bag or a metal tin.
