These gluten-free crackers are baked in one piece then cut into free-form pieces.
Ingredients
- 1 cup whole old-fashioned oats
- ¾ cup raw unsalted pumpkin seed (pepitas)
- 1/3 cup unsalted raw sunflower kernels
- 1/3 cup sesame seeds
- 2 Tbsp chia seeds
- 3 Tbsp flax seeds
- 1 Tbsp kosher salt
- 1 Tbsp plus 1 tsp olive oil
- 1 Tbsp maple syrup
- ¾ cup room temperature water
Instructions
Preheat oven to 325 degrees. In a mixing bowl, combine oats, pumpkin seeds, sunfl ower kernels, sesame seeds, chia seeds, fl ax seeds and salt. In a separate bowl, combine oil, maple syrup and water. Pour liquid over oat mixture. Toss until mixture is completely soaked. Let sit for 10 minutes. Mixture will absorb water and thicken.
Form oat mixture into two disks. Place a piece of parchment paper on work surface. Place one disk on top. Cover top with another piece of parchment paper. Using a rolling pin, flatten to 1/8-inch thickness. Remove top piece of parchment. Lift parchment with rolled out dough onto a baking sheet pan. Repeat process with remaining dough using an additional baking sheet pan.
Bake until golden brown around edges, about 15 to 20 minutes. Remove from oven and carefully turn over cracker onto a new piece of parchment paper (the underside of cracker is now the top). Place on baking sheet pan. Repeat with other sheet pan of crackers. Bake an additional 10 to 15 minutes or until top is dry.
Remove from oven. Place parchment paper with baked cracker sheets on a cutting board. Cut, while still slightly warm, into crackers. Store at room temperature in a zip-lock bag or in an airtight container.
Makes approximately 3 dozen
