Dianne's Gluten Free Raw Crackers
These raw, crunchy, savory crackers are not only tasty and satisfying but excellent to keep "things moving"!Ingredients:
- 1 cup dark flax seeds
- 1 cup golden flax seeds
- 3 cups water
- 1 cup raw sunflower seeds
- 1 cup raw pumpkin seeds
- 1 T sea salt
- Preheat oven to 170 degrees or lowest possible temperature.
- Place both types of flax seeds and water in a bowl for 4 hours until all of the water is absorbed.
- Pulse pumpkin seeds to chop coarsely, being careful not to grind too fine.
- Add rest of ingredients to flax mixture and stir until well blended.
- Cover bottom of two cookie sheets with wax paper.
- Divide mixture evenly and place half on each sheet of wax paper.
- Use plastic spatula to spread the mixture evenly on each cookie sheet, taking your time to make it as even as possible.
- Score mixture carefully with a butter knife to create whatever size and shape you want your crackers to be. (Don't worry if some of the mixture sticks to the knife.)
- Place in oven for approximately 8 hours or until completely crisp.
- Cool thoroughly and break into sections.
- Store in glass container with lid. These keep a long time if kept in an airtight container. (They do not need to be refrigerated - a cool dark cupboard is just fine.)
Tip:Serve these crackers with yarlsburg cheese, sugar snap peas and crisp apples. Or just munch on them plain - they're that good! (You may want to make use of a toothpick or dental floss afterwards, as the flax seeds tend to get stuck in your teeth.) Enjoy!