A number of people asked for the recipe for the seedy crackers in yesterday's post, so here it is. I believe the original recipe is from an Oh, She Glows book or post, but I've adapted it considerably.
1/2 cup pumpkin seeds (I use toasted and salted)
1/2 cup sunflower seeds (ditto)
1/2 cup raw sesame seeds
1/2 cup chia seeds
1/2 cup hemp hearts (optional)
2 Tablespoons nutritional yeast
1 teaspoon Xanthum Gum (this helps hold the crackers together a bit more. It can be left out, but the crackers are more fragile and you might want to make them thicker.)
2 Tablespoons soy sauce plus enough water to measure 1 cup
seasonings to taste - you can add garlic powder (about 1 teaspoon), or fresh garlic, minced, or other herbs
Stir everything together in a bowl and let sit for about 5 minutes. Stir thoroughly again, then spread on parchment lined baking sheets.
You'll notice that I spread mine on two baking sheets - I found it easier for turning them later. Use an offset spatula to press and spread out the mixture evenly. They should be about 1/8-inch thick.
Bake at 300 degrees Fahrenheit for 30 minutes. I then remove them from the oven and cut them into quarters and carefully flip them over. Bake another 10 - 15 minutes, until almost crisp. Cut them into squares and return them to the oven for 5--10 minutes until crisp through. Cool and store in a tightly sealed container.
I use a bench scraper for cutting them and that works well. They are fragile, and there will be some breakage, but the seed crumbs are yummy on a salad or in soup.
If you use gluten free soy sauce, you'll have a gluten free cracker for your friends that can't tolerate gluten.