Crunchy Seedy Crackers

Incredibly easy and totally irresistible!

Based on a Bonne Appetit recipe, these are whipped-up in a few minutes and you can eat them as a healthy snack or serve along light spreads and fresh cheeses.

Serves 8

1 cup + 1 tablespoon rolled, old-fashioned oats

3/4 cup raw sunflower seeds

1/2 cup raw pumpkin seeds (pepitas)

1/3 cup sesame seeds

3 tablespoons ground flaxseed or chia seeds

1 tablespoons poppy seeds (optional)

1 ½ tablespoon anise seeds

1 teaspoon kosher salt

½ teaspoon ground pepper

1 ½ tablespoon sunflower or other vegetable oil

1 tablespoon agave or maple syrup

Preheat oven to 375° (185 C). Mix oats, pumpkin seeds, sunflower seeds, sesame seeds, flax or chia seeds, poppy seeds, salt and pepper in a large bowl.

In a different, medium bowl stir oil, agave or maple syrup, and ¾ cup room-temperature water to combine. Pour liquid over oat mixture and toss until mixture is completely soaked. Let sit 10 minutes; mixture will absorb water and thicken.

Form oat mixture into a ball and transfer to a parchment-lined baking sheet. Press a second sheet of parchment paper directly on top and, using a rolling pin, flatten to ⅛" thick (the shape doesn’t matter). Remove top layer of parchment.

Bake the cracker until golden brown around edges, 15–20 minutes.

Remove from oven and carefully turn out, parchment side up. Place a fresh sheet of parchment on baking sheet. Remove parchment from cracker, carefully turn cracker over, and return to baking sheet.

Bake until firm and golden brown around edges, 15–20 minutes. Let cool on baking sheet, then break into pieces with your hands.