Seeded Crispbread

52 gram(s) Bob's Red Mill - Chia seeds - 1Tbsp=13g
.25 cup Sunflower Seeds, with salt added
.25 cup Pumpkin Seeds (whole seeds, roasted)
.5 tsp Salt
0.25 cup Quaker Oats Old-Fashioned Rolled Oats
6 tsp Flaxseed, Bob's Red Mill Natural Raw Whole Flaxseed
1 cup (8 fl oz) Water, tap
28 gram(s) Bob's Red Mill Organic Quinoa Flour (0.25cup) (by SARAHINTHESUN)
2 tbsp Extra Virgin Olive Oil

Preheat oven to 300F,
Combine all ingredients in a bowl and mix well
Let mixture sit for about 30 minuted for the chia seeds to absorb some of the moisture, making it a thick dough.
Spread dough between 2 pieces of nonstick parchment paper and roll it out as thin as possible. Remove the top piece of parchment paper carefully, cut the dough into small squares using a knife or pizza cutter. Place in preheated oven on a baking sheet for 30 - 40 minutes until golden brown and crisp. Let them cool for 5 min before breaking them up into small squares.

Serving Size: Makes 10 crackers

Number of Servings: 10

Recipe submitted by SparkPeople user TAMPENNINGTON.