- 1 cup of sunflower seeds
- 1/2 cup of pumpkin seeds
- 1/4 cup of poppy seeds
- 1.5 tsp of salt
- 1 tsp of lemon pepper
- 1/2 cup buckwheat flakes
- 1/2 cup rice flakes
- 1/2 cup quinoa flakes
- 1/2 cup + 2 Tbsp whole flax seeds
- 1 tsp dried rosemary
- 3 Tbsp melted coconut oil
- 1 1/2 cups of water
Mix all of the dry ingredients together in a large bowl. Melt the coconut oil and stir that in. Lastly add 1 1/2 cups of water and mix well. Prepare 1 baking try with the silicon baking mat and 4 same sized pieces of parchment paper.
Divide the mixture into four. Place the silicon baking mat down. Place 1/4 of the mixture on the mat. Flatten with hands and then put the parchment paper on top and roll out with the rolling pin as thin as you can get it without the dough breaking apart. Peel the parchment paper and using the tip of a knife, score the dough into shapes you like.
Repeat the process with the remaining dough using the parchment paper. Let is sit for 2 hours.
Preheat the oven to 180 degrees Celsius and bake the crackers for 20 min.
Once the first batch is done transfer it onto a cooling rack.
Transfer the second scored, rolled dough from the parchment paper onto a silicon mat and peel off the parchment paper. It will be sticky and the dough might come apart along the scoring lines which is fine.
Repeat until all of the dough is baked.
Let the crackers cool completely and store in an airtight container.