Seed Crackers Recipe
Makes about 50
Note: You can also use a round cookie cutter (2 inches is a good size) to make round crackers. Re-roll the dough as necessary. Place on a lined baking sheet and bake as above.
Preheat the oven to 350° F (315° convection).
Place the sunflower seeds and pepitas in a food processor and pulse until coarsely chopped. Aim to keep a bit of texture—you don't want to process the seeds to a "meal." Transfer to a bowl.
Stir in the flour, sesame seeds, flaxseeds, poppy seeds, thyme and salt. Add the egg and coconut oil and mix until sticky. Your hands are useful here!
Divide the dough in half. Place half the dough between 2 sheets of nonstick parchment paper large enough to line a baking sheet. Roll out the dough to a rectangle about 1⁄8-inch thick, then remove the top sheet of paper. Use a large knife to score the dough into 25 bite-size squares or the shape of your choice, then slide the whole sheet onto a baking sheet. Repeat with the remaining dough.
Bake for 13 to 15 minutes, or until cooked through and just starting to become golden, rotating the sheets after about 8 minutes. Cool on the sheets, then carefully separate the crackers.
Store in an airtight container for up to 5 days.
Copyright © 2014 by Belle Gibson from The Whole Pantry published by Atria Books, a division of Simon & Schuster, Inc.