1 tbls ground flax seed
3 tbls water
1/2 cup walnuts
1/2 cup sunflower seeds
1 tbls hemp seeds
2 tbls coconut flour
Preheat the oven to 350 degrees. Set a sheet pan in the oven while it heats up.
Soak the ground flax seed in the water for at least 10-20 minutes.
In a blender or small food processor blend together the sunflower seeds and walnuts, not to a full powder but just to chop finely. Add in the soaked flax seed, coconut flour and hemp hearts, blend to combine. The mixture should come together to a ball. If the dough seems a little dry, add in just a teaspoon or two of water.
Set the dough between two pieces of parchment paper and roll out to desired thickness-I make them fairly thin; try these at about a thickness between a triscuit and a wheat thin cracker. Use a knife or a pizza cutter to make cuts through the dough to the size cracker you want. I tend to use the size of a wheat thin again as my template. Sprinkle with coarse salt and any other seasonings (cumin, rosemary, oregano, etc.)
Place the parchment and marked crackers on the hot sheet tray and bake for 15-25 minutes, until crunchy. They will crunch up a bit once out of the oven and you may want to take the outer edge pieces out before the inner pieces.
I like this cracker for it’s more delicate, softer texture; it’s a great gluten free option for those time you need a little snack. It comes together in no time. Stores in the freezer well too!