Today, I am sharing you the Recipe from http://nyoutritious.com/chia-seed-crispbread-crackers/.
I just made them gulten free.
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/4 cup chia seeds
1/4 cup rolled oats
1/4 cup buckwheat flour or cornmeal (spelt or whole wheat flour if not gulten free)
2 TBSP extra virgin olive oil or avocado oil (see note)
2 TBSP flaxseeds, sesame seeds, or more chia seeds
1 cup of water
mixed all ingredients together in a bowl and let the mixture sit for at least 30 minutes.
The original recipe said to roll them out very thin with two pieces of nonstick parchment papers, and then bake at 300 F for 30-40 minutes. However, it didn’t work for me. So I just spread the dough (very sticky) out with the spatula on the parchment paper lined baking sheet, and bake at 350 F for about 40 minutes. But do watch them out in the oven after 30 minutes. Let them cool down, and break them in desired sizes.
I am totally addicted to these crackers. Hopefully, you will like them as much as I do.
Note: one time I forgot to add oil, they were just not as crisp as the ones with oil.