These naturally gluten free crackers are life changing! Made with just seeds and water... yes just seeds and water, you won't believe how tasty these rustic little seedy crackers are. The perfect addition to a cheese platter, you'll find yourself making these all the time! You can use either a dehydrator or an oven depending on what you have available.
Recipe by Liv Kaplan.
Prep Time: 30 minutes
Cook Time: 1.5 hours
1 cup whole flaxseeds
1/2 cup ground flaxseeds
3 tablespoons sesame seeds
3 tablespoons chia seeds
1/2 cup Hemple hemp seeds
1 teaspoon sea salt
1.In a large bowl combine all ingredients and stir well to ensure there is no lumps of chia seeds. The mixture will be quite watery, leave to sit for 30 minutes. After which the mixture should be thick and gloopy.
2. Preheat the oven to 160℃ and line a baking tray with baking paper.
3. Spread the mixture thinly over the entire baking sheet, and use a knife to score loosely in a criss cross pattern. This will make it easy to break into crackers lately.
4. Place into the oven for 45 minutes, then flip the entire sheet of crackers and place in the oven for another 45 minutes. It's ok if it breaks into larger chunks at this point.
5. If the crackers are still wet, you can turn the oven off and leave them in there for a further 30 minutes to dry out completely.
To make in a dehydrator... Spread the mixture thinly onto the dehydrator shelves and dehydrate for 6–12 hours or until no moisture remains.