Makes 2 baking sheets of crackers
- 1 cup sunflower seeds
- ½ cup flax seeds *
- 1/3 cup pumpkin seeds
- ¼ cup sesame seeds
- 1 ½ cups 150g rolled oats
- 2 Tbsp. chia seeds
- 4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)**
- 1 ½ tsp. fine grain sea salt
- 1 Tbsp. maple syrup
- 3 Tbsp. melted coconut oil or ghee ***
- 1 ½ cups water
- 6 large dates or dried figs, chopped (optional but yummy)
Flavor variations: Go nutty here and mix in your choice of fresh or dried herbs and spices, like fresh rosemary + garlic powder, or lemon zest + thyme + cracked pepper, or paprika + chile powder + smoked sea salt or whatever!
* Once I ran out flax seeds so I used 1/4 cup hemp hearts and 1/4 cup ground flax. All good.
**I have seen a version without psyllium husks, so give it a whirl without if you don’t have them.
*** Butter works too as long the Vegans aren’t coming over
In a large bowl combine all dry ingredients and the dried fruit if using and stir well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir or looks too dry to hang together, add one or two teaspoons of water until the dough is manageable).
Divide the dough roughly in half, and set aside one half.
Place one half of the dough back into the bowl and add your flavorings of choice. Gather into a ball and place it between two sheets of baking paper, directly on your rolling surface (counter, table, whatever). Using a rolling pin, firmly roll out into a thin sheet, approximately the dimensions of your cookie sheet. Remove top layer of baking paper and using the tip of a knife, score the dough into shapes you like (rectangles, diamonds, squares). Repeat with remaining half of dough. Let both sheets sit out on the counter for at least 2 hours, or all day or overnight. Cat owners, plan appropriately.
Preheat oven to 350°. Using the baking paper, slide the dough onto a cookie sheet and bake for 20 minutes. Remove cookie sheet from oven, flip the whole cracker over (if it breaks a bit, don’t worry!) and peel the baking paper off of the back. (Honestly, this is where it gets a little complicated. My best system is to cover the baked crackers with the layer of parchment peeled off the top after the rolling out process. Then, cover that with a pizza peel or another baking sheet and flip the sheet over so the giant cracker is now on the pizza peel. Put the cookie sheet on the counter and slide the cracker off the pizza peel and back on to the cookie sheet. Peel off top layer of parchment and you should have a perfectly flipped cracker sheet). Return to oven to bake for another 10 minutes, until fully dry, crisp, and golden around the edges.
Let cool completely, then break crackers along their scored lines and store in an airtight container for up to 3 weeks.
These are great to snack on as is, or with any type of cheese or bruschetta toppings. Dip them in soup, hummus, fondue, nutella. You name it!