Toasty 5 Seed Crackers (Gluten Free)

Directions

• Before We Start

  Vegetable Powders: To get your family to eat their veggies or to simply add some fun coloring to the crackers, you can add a vegetable powder without it having much impact on taste (especially when you are using a dip to enjoy them). It is purely for nutritional benefits, so feel free to skip it. If using weight measurements, spinach is 2g per 1 tsp while beetroot and spirulina are 3g per 1 tsp. We recommend 1–3 tsp per batch with 2 tsp being a sweet spot as a general guide.
  Grinding Salt: One technique we like to use is to measure our kosher salt, then grind it into a fine powder using a mortar and pestle or spice grinder. This allows the salt to evenly distribute in snacks like this. If that’s not an option, it’s not going to make or break the recipe.

• Preheat oven

  Heat your oven to 325°F.

• Grind salt (optional)

  Measure the salt then add to a mortar and pestle or spice grinder. Grind for a few seconds until it turns into a fine powder. This just helps the salt better distribute throughout the crackers. You can also dissolve the salt in the water using a whisk — it just takes a little more time.

• Combine the dry ingredients

  If using a kitchen scale, place a large mixing bowl on the scale and zero it out. Then add all your dry ingredients one at a time to the correct weight, with a tolerance of ±3g. Add the sesame seeds, sunflower seeds, pumpkin seeds, flax seeds, chia seeds, and the arrowroot powder. Otherwise, measure using cups and spoons. Mix everything together until well incorporated.
  
  For optional vegetable powders: Choose from spinach, spirulina, or beetroot powder. Just pick one instead of combining them. This can add nutrition, color, and a subtle shift in flavor.

• Hydrate

  Stir everything together until thoroughly combined. Let the mixture rest for 10 minutes to allow the chia seeds, flax seeds, and arrowroot to absorb moisture and thicken.

• Spread thin

  Line a baking sheet with parchment paper or a silicone mat and transfer half the mixture to the center. Rub a small amount of avocado or olive oil on the back side of a silicone turner or offset spatula to prevent sticking. Spread the mixture as thinly and evenly as possible — aim for about 1/8″ thick or less. Thin to win.
  
  Make sure there are no thick clumps or uneven patches to ensure even baking. If you notice small gaps, fill them and go back over them. It has a tendency to stick and pull up with your utensil, so be gentle as it gets thinner. It’s better to have small gaps than for it to be too thick.
  
  Repeat with another sheet pan for the remaining mixture.

• On your marks. Get set. Bake!

  Bake on the center racks at 325°F (163°C) for 45–55 minutes, or until the edges are crisp and the center is firm to the touch. The cracker sheet should pull from the pan without signs of wetness. Most parts should snap instead of bend, though some spots may bend slightly before snapping — they’ll harden more as they cool.
  
  The crackers should look lightly browned but not burnt. Pumpkin seeds will appear dull, brownish-green when toasted. You can also taste to confirm the seeds are toasted, not raw. If these signs aren’t present, continue baking for another 5–10 minutes and check again.
  
  Yes, that was totally a Great British Bake Off reference.

• Bend… and snap

  Once baked through, let cool for 5–10 minutes. Break into 2–4 inch pieces with your hands by bending them until they snap. Store in an airtight container. The flavor and texture improve overnight. These will easily last 3 weeks or longer in the pantry. Enjoy.
  
  Ok, I’m getting carried away with the pop culture references… that was Legally Blonde.