These are so addictive and can be topped with whatever toppings you'd enjoy! Based on Max M Rasmussen's recipe (kvalifood.com), these are light, crisp, and just an umami bomb. This recipe makes enough for 4 baking sheets of crackers but they store for 3 months (at least, they get eaten by then...) in a zip lock bag or jar.
Ingredients
100g oats
50g quinoa
50g sunflower seeds
150g raw sesame seeds
150g flax meal
50g chia
30g psyllium husk powder
1 tsp salt
1 tsp baking powder
3.5 cups water
Optional: spray soy sauce over the top of the rolled out crackers on the baking sheet
Optional: Everything-But-The-Bagel seasoning
Optional: any other topping like coarse sea salt
Method
Mix all ingredients together in a bowl and let sit, covered, for 30 minutes. The fibrous ingredients will soak up all the water.
Heat up your oven to 350F
Divide "dough" up into four parts
On a baking mat copper or silicone if using reusable ones, parchment paper otherwise, put down 1/4 of the "dough", cover it with parchment paper and start rolling it out as thinly as possible. Please note that you should go as thinly as possible to cover the size of the mat as closely as possible. Pull off the parchment paper. Using a pasta cutter or knife, cut the crackers to the size of your liking. This will help break them apart into those shapes ones baked. Put mat onto a baking sheet and bake in oven for 30-35 min or until dried out. Once baked and crispy, loosen the cracker sheet, turn it upside down and put it back in the oven for another 5 minutes or until the bottom side is crisp.
Repeat with the other 3 batches.
Let the crackers dry on a baking rack until cold and store.
Is there no oil in the recipe?