I keep a lot of seeds in my fridge to throw into everything from smoothies and yogurt bowls to soups and salads. I love to make these gluten free, paleo and vegan crackers, because they are so easy to make, super crunchy and pair perfectly with some good hummus or guac!
Superseed Crackers (adapted from Food52 Vegan)
1/2 c whole flaxseeds
1/2c chia seeds
1/2c hemp seeds
1 c water
salt, to taste
Combine all ingredients and stir well. Cover and let sit out at room temperature for 1 hour. Preheat oven to 350. Spread cracker dough onto a parchment lined tray and smooth over so dough is thin. Use a pizza cutter to score out cracker shapes. Bake 35-40 minutes. Remove from oven, cool and break apart. Keep at room temperature up to 2 weeks.