Gluten Free Seed Crackers

1. 1

   Preheat oven to 450 F.

2. 2

   In the bowl of a stand mixer, combine flour with seeds, dry ingredients (salt through cream of tartar) and spice of choice.

3. 3

   With mixer running on low, drizzle the oil into flour mixture.

4. 4

   Mix until it resembles coarse crumbs, then slowly add water.

5. 5

   Mix on low just until dough holds its shape.

6. 6

   Pour dough onto a lightly floured surface and knead 5-6 times.

7. 7

   Let it rest for 15 minutes, covered with a tea towel.

8. 8

   I added a dash of coconut sugar to the flour here to add sweetness and make them crisp when baked.

9. 9

   Divide dough into portions (2-4) for ease of handling.

10. 10

    Roll out dough to 1/8 thickness (or thinner if you can).

11. 11

    Cut into desired shapes and place on a parchment paper lined baking sheet.

12. 12

    Bake for 5-7 minutes, flip and bake for another 5-7 minutes until golden.

13. 13

    Cool 5 minutes to crisp.

14. 14

    Can be cooled and stored for up to 2 weeks in airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.