Crunchy, wholesome seed crackers with flax, sunflower and sesame, ready in 50 minutes—perfect for dips.
# What You'll Need:
→ Seeds
01 - 1/2 cup whole flax seeds
02 - 1/2 cup raw sunflower seeds
03 - 1/2 cup sesame seeds
→ Dry ingredients
04 - 1/4 cup chia seeds
05 - 1 cup rolled gluten-free oats
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
# How-To Steps:
01 - Preheat oven to 325°F and line a large baking sheet with parchment paper.
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, then stir thoroughly until the mixture becomes thick and cohesive.
04 - Let the mixture rest for 10 minutes to permit chia and flax to absorb the liquid and create a gel-like binder.
05 - Transfer the hydrated mixture to the prepared sheet and press into an even, thin layer approximately 1/8 inch thick using a spatula or the back of a spoon.
06 - Lightly score the surface into squares or rectangles with a knife or pizza cutter to facilitate breaking after baking.
07 - Bake for 35 to 40 minutes, rotating the tray halfway through, until the crackers are golden and crisp to the touch.
08 - Allow the sheet to cool completely before breaking along the scored lines to preserve crispness.
09 - Transfer cooled crackers to an airtight container and store at room temperature for up to 1 week.
