This recipe offers a gluten-free and healthful alternative to store-bought crackers.
2 cups oats
3 tbs sunflower seeds
3 tbs chia seeds
3 tbs ground flax seed
3 tbs sesame seeds
1/4 cup pumpkin seeds
3 tbs hemp seeds
1 tbs of dried rosemary
1.5 tsp of smoked paprika
1 tsp of cumin
1 tsp of tumeric
Aquafaba* from one 16 oz can of chick peas (you can also add a handful of the chick peas to the recipe if you like)
1 cup of water
1 tbs olive oil
Note: I also tested this recipe with adding chopped up tomatoes and it was delicious! Make sure you use the dehydrator method though if you add veggies to the recipe.
*This is the liquid in the can of the chick peas
Put all ingredients in a large bowl and mix well with your hands. Let it sit for about 20-30 minutes. Scoop out a handful of the mixture and set on sheet of parchment paper and top with another sheet of parchment paper. Using a rolling pin, flatten the mixture out. At this point, you have one of two options: using a dehydrator or using an oven.
If you have a dehydrator, use a round cookie cutter and cut and put the mixture on your dehydrator trays. I set my dehydrator to 160 degrees Fahrenheit and let it run over night (about 8 hours).
If you do not have a dehydrator, you can put the flattened mixture on a cookie tray and bake in your oven at 350 for about 30 minutes. Check intermittently though as ovens may heat differently and you don't want to burn it. Remove the tray, and turn over the mixture the best way you can (I put another piece of parchment paper on top of the flattened mixture and put a second cookie tray on it and flipped it over). Bake for another 30 minutes or so and let cool. Once cool, break the flattened mixture into bite-sized pieces and enjoy!