Sesame Pumpkin Seed Flax Crackers (gluten free!)

This is a pretty adaptable method. You can adjust the seeds and flavorings to
your preference, or what you have in your pantry - I added some ground dried
lambsquarters (seeds with some leaves) and black sesame seeds.

The flaxseed and cornstarch are essential, though, as they're the glue and
structure that binds these crackers together!

Servings:

Author:

Course:

Appetizer Small Bites & Snacks Baking Basics

Cuisine:

Contemporary Scandinavian

Keywords:

Gluten-Free healthy whole grain

Instructions

1 Preheat oven to 300 F. Line two half sheet pans with parchment or silpats.
2 In a large bowl, mix all dry ingredients. Stir until they are well combined and
there are no clumps of cornstarch.
3 Add oil, stir to mix again, and then add boiling water and stir well. Let sit
for 10 minutes. The mixture will thicken considerably and absorb the liquid.
4 Divide the mixture between the pans- it will be very thick but still spreadable.
Using a rubber spatula, spread into a thin even layer that covers the entire
pan.
5 Use a pizza cutter or sharp spatula to score the cracker dough into your desired
sizes. You don't have to make a clean cut, just an indentation to break them
later.
6 Sprinkle lightly with salt or other desired garnish- coarse black pepper or
herbs can also be good.
7 Bake for 90 minutes, or until crackers are crisp and have no damp spots (baking
time may vary depending on how thickly you spread your crackers). Rotate the
trays halfway through so they bake evenly.
8 Let cool on wire racks, break into desired sizes, and store in airtight
containers.

Sesame Pumpkin Seed Flax Crackers (gluten free!)

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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