Seedy Oat Crackers

That's a lot of seeds

I've been wanting to make these for a while. First I didn't have the chia and sunflower seeds. Then I foolishly assumed I had raw pumpkin seeds in the cabinet - NOT. So it took a little while to finally get them done. They were worth the wait.

Seedy Oat Crackers (Adpated from BonAppetit)

1 c old fashioned oats
3/4 c pumpkin seeds (raw)
1/3 c sunflower seeds (raw)
1/3 c sesame seeds
3T chia seeds
3T poppy seeds
3T flaxseed
1t salt (kosher)
4t canola oil
2T maple syrup
3/4 c water

Mix all ingredients in a bowl and toss to coat. Let sit 10 minutes. Form a ball (mine wasn't much of a ball). Place on a baking sheet lined with parchment. Place another sheet of parchment on top. Roll out to about 1/8" thick. Remove top layer of parchment and bake for 15-20 minutes at 350 until the edges are browned. Remove from oven and carefully turn cracker over. I found it easier to flip it onto another baking sheet lined with parchment. Bake for an additional 15-20 minutes until edges are browned. Let cool on baking sheet. Break into pieces and serve. Store in air-tight container.

Don't worry about the shape

I misread the recipe and put 1T of salt - quite a difference. I think because everything else was tablespoons, I just went with it. They were a little salty but not to the point where you couldn't eat them. Just to the point of oh - those are a tad salty.

Comments

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