Gluten-Free Seed Crackers

Ingredients

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• 1/2 cup sunflower seeds Shop
• 1/2 cup pumpkin seeds Shop
• 1/3 cup sesame seeds Shop
• 1/3 cup whole flaxseed Shop
• 1/4 cup chia seeds Shop
• 1 cup water
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp garlic powder Shop
• 1 tsp fresh rosemary or thyme, chopped (optional)
• 1/2 tsp flaky salt

Instructions

1. 1 Stir the sunflower, pumpkin, sesame, flax and chia seeds with the water, olive oil, salt, garlic powder and herbs. Let stand for 15 minutes, stirring once, until the chia and flax form a thick gel that binds the seeds.
2. 2 Preheat the oven to 325°F (165°C) and line a baking sheet with parchment.
3. 3 Spread the mixture very thin and even over the parchment, about 1/8 inch, using a wet spatula. Sprinkle with flaky salt.
4. 4 Bake for 30 minutes. Score into crackers with a knife, flip the sheet over in pieces, and peel off the parchment if it sticks.
5. 5 Bake for 25-35 minutes more, until dry, crisp and lightly golden. Turn off the oven and let the crackers cool inside with the door ajar.
6. 6 Break along the score lines and store airtight for up to 2 weeks.

Tips & Notes

• Let the seed mixture stand until it holds together like a thick paste. If it is still watery, wait 5 more minutes before spreading.
• Spread the seed crackers as thin and even as you can. Thick spots stay chewy while thin edges brown.
• Cool the seed crackers in the turned-off oven. They finish drying there and come out much crisper.

Common questions