From the cookbook of Angela Liddon,
"Oh She Glows Everyday Cookbook"
Angela says this recipe may look intimidating but it goes together super-easy. It doesn't require a rolling pin. Simply spread it with your hands. They are delicious!
2 tablespoons 9 Spice Mix, page 258 of cookbook
1 cup raw hulled sunflower seeds
1 cup gluten free rolled oats
1/4 cup hemp hearts
1/4 cup raw pepitas (pumpkin seeds)
1/4 cup white sesame seeds
2 tablespoons black sesame seeds or more white sesame seeds
2 tablespoons whole chia seeds
3 tablespoons chia seeds (ground to a fine powder)
Directions:
Preheat oven to 300 degrees.
In a blender grind 1/2 cup chia seeds until a fine powder forms.
Add all of the seeds and 3 tablespoons chia powder in a bowl. Add the water and stir continuously for about one minute or more until most of the water has been absorbed and is not pooling in the bottom of the bowl.
Place parchment paper on two baking sheets. Divide the mixture and with your hands starting at the center, form a rectangle no more than 1/4 inch thick. Be sure the dough is uniform in thickness May be a little irregular but make sure edges are not thicker. The mixture will be wet but this is normal.
Bake for 30 minutes. Remove the baking sheet(s) and with a pizza cutter, carefully slice the dough into large crackers. Carefully flip each cracker using a spatula or your hands. Don't worry if a couple break here and there. If for some reason the crackers stick to the parchment paper, Just leave them as is and remove them after the second bake.
Return to oven and bake 23 to 25 minutes, until the crackers are golden. Watch carefully the last 5 minutes to ensure they don't burn.
Allow to cool on the baking sheets for 5 minutes.
Store in a paper bag on the counter for up to one week. Can be stored in the refrigerator for up to one week or the freezer in a freezer safe zip top bag for up to 3 to 4 weeks. If they soften while storing, toast in the oven at 300^ for 5 to 7 minutes.
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