Gluten-Free Seedy Crackers

recipe adapted from Jennifer Fisher Kitchen

INGREDIENTS

1/2 cup psyllium husk powder (I used Anthony’s brand)

1 cup sunflower seeds

1/2 cup pumpkin seeds

1/2 almonds, chopped

1/3 cup chia seeds 

1/3 cup hemp seeds 

1/3 cup flax seeds 

1/4 cup sesame seeds (or 2 tbsp sesame seed and 2 tbsp poppy seed)

1.5 teaspoons salt

1 3/4 cup water, boiled 

1 tablespoon olive oil 

METHOD

1. preheat oven to 350 degrees F and line two baking sheets with parchment paper. 

2. in a large bowl, combine psyllium husk, all the seeds, nuts, and salt. mix well.

3. add boiling water and olive oil. combine really well.

4. divide the dough amongst the two baking sheets and spread. use a piece of parchment paper or oiled hands to press the dough into a relatively thin layer. i made a slightly thicker cracker but you can do whatever you like!

5. bake for 30-45 minutes, or until golden and hard. remove from oven, cool, and then break into pieces. if your crackers are slightly soft, turn the oven down to 200 degrees F and bake for 15 minutes. turn the oven off and let the crackers hang out in the oven for another 5-10 minutes. they should be nice and crunchy!

6. here are my favorite ways to top my seedy crackers.