Email
Print
Made with whole grain oats and seeds, these crackers are high in protein and fiber, and are really easy to make! If you use gluten-free oats, the crackers are gluten-free, too!
Prep.
Category:
Tags:
Ingredients
For 24 Serving(s)
crispy-seed-crackers
- 1 c sunflower seeds
- 1/2 c flax seeds
- 1/3 c pumpkin seeds
- 1/4 c sesame seeds
- 1 1/2 c rolled oats
- 2 T chia seeds
- 4 T psyllium seed husks
- 1 1/2 t salt
- 1 T maple syrup
- 3 T coconut oil
- 1 1/2 c water
Crispy Seed Crackers Directions
- Combine all the dry ingredients in a large bowl. In a small bowl, whisk together the maple syrup, coconut oil, and water. Add to the dry ingredients, and mix thoroughly until very well-incorporated. If the dough is too thick to be manageable, add 1-2 teapoons of water. Divide dough into two even portions, set one aside, and leave one in the bowl.
- If adding seasonings (see note), incorporate into the dough in the bowl now. Gather dough into a bowl, and place between two large sheets of parchment paper. Use a rolling pin to roll out into a thin sheet. Peel off the top layer of parchment, and score the dough into cracker shapes (like large rectangles or triangles) with the tip of a sharp knife. Repeat with the remaining portion of dough. Let sit at room temperature for at least 2 hours, or up to 12.
- Preheat oven to to 350˚F. Use the parchment to transfer the crackers to a baking sheet. Bake for 20 minutes, then remove from the oven. Flip the entire cracker over (it may break a little - that's fine) and peel off the parchment. Bake another 10 minutes, until crisp and golden around the edges.
- Allow to cool completely, then gently break along the scored lines. Store in an airtight container for up to three weeks.