Seeded Flax and Pumpkin Seed Crackers

• 1/2 cup pumpkin seeds (raw, hulled (pepitas))
• 1/2 cup sunflower seeds (raw, hulled)
• 1/2 cup whole flaxseed (brown or golden)
• 1/4 cup sesame seeds
• 1/4 cup chia seeds
• 1 cup water
• 1 tbsp olive oil
• 3/4 tsp sea salt (plus a pinch of flaky salt for the top)
• 1 tsp dried rosemary (optional)

Instructions

1. Heat the oven to 325°F (160°C) and set out a large rimmed baking sheet and two sheets of parchment paper cut to fit it.
2. Stir all the seeds, the salt, and the rosemary together in a large bowl.
3. Add the water and olive oil, stir well, and let the bowl sit for 20 minutes, stirring once or twice, until the mixture is a thick gel with no pooled water.
4. Scoop the mixture onto one sheet of parchment, lay the second sheet on top, and roll or press it out to an even rectangle about 3/16 inch (4 to 5 mm) thick and roughly 12 x 16 inches (30 x 40 cm).
5. Peel off the top sheet, slide the bottom parchment onto the baking sheet, sprinkle with flaky salt, and bake for 30 minutes.
6. Remove the sheet from the oven and score the cracker into 24 rectangles with a sharp knife or pizza cutter.
7. Flip the whole slab over carefully (slide it onto a board or use a second tray), peel off the parchment, and bake another 20 minutes, until golden and fully dry. Pull out any outer crackers that finish first and keep baking the rest.
8. Cool completely on a wire rack; they crisp up as they cool. Snap apart along the scored lines.

Tips

• Thin and even is everything: thick patches stay chewy while thin edges scorch, so press the layer out to the corners of the rectangle.
• If any crackers soften, bake them a further 5 to 10 minutes. Stored in an airtight tin they keep crisp for about 2 weeks.
• Whole flaxseed passes through the gut largely undigested. For more benefit, grind 1/4 cup in a spice grinder first; the crackers still work (add 1 to 2 tablespoons more water).
• Swap in hemp, poppy, or nigella seeds, or add a teaspoon of cumin or everything seasoning. They are excellent with hummus, tzatziki, or smoked trout pâté.

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