Seed Crisps

This makes a high protein, gluten free cracker that tastes something like Mary’s Gone Crackers, but better, I think. I like having control over the size of the pieces. You can use other raw seeds, like chia. You’ll see the imprint edges of the cookie sheet in the middle piece above. Why buy if you can so easily bake?

You will need two cookie sheet sized Silpats (silicone liners) and two cookie sheets, approximately 13×18 inches. (Of course you can spread the batter on larger or smaller ones, too.) Heat oven to 325 degrees.

2 cups water

½ cup gluten-free flour—I’ve used light teff, sprouted buckwheat, chestnut. I think any gluten-free flour would work. Mary’s Gone Crackers uses rice and quinoa flour. Rice makes the cracker particularly crispy, but I prefer teff or buckwheat. If you use chestnut flour, leave out the extra sweetening. You could flavor this cracker with spice (turmeric, cumin, etc.) if you wanted, but that makes it less versatile. Plain, it goes with anything.

2 Tbs. maple syrup (or equivalent Stevia powder—about 1/4 tsp.)

1 tsp. salt

½ cup sesame seeds

½ cup golden flax seeds

1 cup sunflower seeds

1 cup pumpkin seeds

Whisk flour into water and add sweetener and salt. Whisk in small seeds, then large seeds. Taste for the level of sweet and salt you like, and adjust, if necessary.

Let sit at least 15 minutes (longer is fine: this allows the starch to absorb the water and the flaxseeds to swell), then pour or spread onto silicone liners. I used a small angled spatula. Bake in middle of oven at 325 about 20-25 minutes, or until crisp and evenly brown. Rotate the baking sheet if necessary. If the seeds are browning before the water evaporates and the cracker dries out, turn down the temperature. If you like a lighter cracker, you can turn off the heat before it is completely baked and let the cracker dry out in the turned-off oven, even overnight. Break into pieces and store airtight for several weeks.