These are delicious, nutty, and light gluten-free crackers that pair well with your favorite cheese, nut spread, sliced meats or tuna salad. Our staff went wild over them. Be prepared to make many more batches due to popular demand!
- 1 cup sunflower seeds
- 1 cup gluten-free rolled oats
- 1/2 cup whole flax seeds
- 1/2 cup Nutiva Organic Shelled Hemp Seed
- 1/3 cup pumpkin seeds
- 1/4 cup Nutiva Organic Chia Seed
- 1/4 cup sesame seeds
- 1/4 cup whole psyllium husks
- 1 tbsp onion powder
- 2 tsp sea salt
- 1 1/2 tsp finely chopped rosemary
- 1/2 tsp smoked salt, or more sea salt
- 2 1/4 cups water
- 3 tbsp Nutiva Organic Liquid Coconut Oil
- 1 tablespoonmaple syrup
Preheat oven to 350 and line two baking sheets with parchment paper.
In a large bowl, mix together the sunflower seeds, rolled oats, flax seeds, hemp seeds, pumpkin seeds, chia seeds, sesame seeds, psyllium husks, onion powder, sea salt, rosemary, and smoked salt.
Add in the water, coconut oil, maple syrup stir until everything is well combined. Let the dough sit for 10-20 minutes, until thickened. Time the dough, letting it sit longer will make it too thick to spread onto the baking sheets.
Divide the dough between the two sheet pans. Use the bottom of a wet spatula tospread the crackers out into a thin layer. Keep dipping the spatula in water as needed to prevent sticking. Score the dough into squares or rectangles.
Bake for 30 minutes on one side. Remove from oven and break along the scored lines into crackers. Flip the crackers over and bake for another 30-45 minutes until the crackers are golden brown.
Let cool and serve. Store in an airtight container in the freezer for up to 4 weeks.