Seed-y Crackers (Experience Life Magazine)

1/2 cup brown rice flour
1 cup pumpkin seeds
4 tbs. ground flax seeds
1 tbs. nutritional yeast
1/4 cup water
1 tbs. extra-virgin olive oil
1/4 cup chia seeds
1 tsp. chopped rosemary
1/2 tsp. black pepper
1/2 sea salt

Original recipe yields 9 dozen, but I've only ever made 7 dozen.

Preheat oven to 350 degrees F and line a baking sheet with parchment paper. Blend the flour, pumpkin seeds, and ground flaxseeds in a food processor to create a coarse flour. Pulse in the nutritional yeast, and then blend in the water and oil. When the dough starts forming a cohesive mass, pulse in the remaining seeds and seasonings, and form the dough into a smooth ball. Divide dough into eight balls. Roll out one ball at a time on a well-floured board with a rolling pin dusted with flour. Roll dough to a thickness of 1/8 inch or thinner and cut into 1-inch squares with a pizza cutter. Arrange on the baking sheet; sprinkle with a little more sea salt if you like. Bake for 15 to 18 minutes or until golden brown. Allow to cool, then store in an airtight container for up to a week.

Serving Size: 12 servings (6 crackers)

Number of Servings: 1

Recipe submitted by SparkPeople user KHMILLER614.