Makes nine dozen crackers
- 1/2 cup brown rice flour, plus 2 tbs. for rolling out crackers
- 1 cup pumpkin or sunflower seeds, or a combination
- 4 tbs. ground flaxseeds
- 1 tbs. nutritional yeast
- 1/4 cup water
- 1 tbs. extra-virgin olive oil
- 1/4 cup sesame, chia, or flaxseeds, or a combination
- 1 tsp. chopped fresh rosemary
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. sea salt
Preheat oven to 350 degrees F and line a baking sheet with parchment paper. Blend the flour, pumpkin seeds, and ground flaxseeds in a food processor to create a coarse flour. Pulse in the nutritional yeast, and then blend in the water and oil. When the dough starts forming a cohesive mass, pulse in the remaining seeds and seasonings, and form the dough into a smooth ball. Divide dough into eight balls. Roll out one ball at a time on a well-floured board with a rolling pin dusted with flour. Roll dough to a thickness of 1/8 inch or thinner and cut into 1-inch squares with a pizza cutter. Arrange on the baking sheet; sprinkle with a little more sea salt if you like. Bake for 15 to 18 minutes or until golden brown. Allow to cool, then store in an airtight container for up to a week.
