Seed Crackers
Ingredients
1 cup of sunflower seeds, hulled (or 1/2 cup of sunflower seeds and 1/2 cup of pumpkin seeds)
1 cup of sesame seeds
1 teaspoon of sea salt
1 garlic clove, peeled
1 teaspoon of dried or fresh thyme (optional)
Up to 1.4 cup of filtered water
Method
Preheat oven to 180°C (350F).
In a food processor or blender, using the regular metal blade, combine the sunflower seeds, garlic and salt and blend for 2-3 minutes, until the sunflower seeds have turned into a flour.
Add the sesame seeds, as well as the thyme and pulse for a few seconds to combine.
Slowly add in the water, a couple of teaspoons at a time, blending in between until the seed mixture clumps together into a ball.
Lay a sheet of parchment paper ontop of a baking tray and pour the mixture ontop. Use your hands to form the dough into a mound, then put another piece of parchment paper, of the same size, on top and roll out the dough into a rectangle shape until it is thin enough for crackers (up to ¼ inch thickness).
Remove the top parchment paper and cut square, rectangle or triangle pieces with a pizza cutter or knife. These lines can be used to break the crackers after they have been cooked.
Put the tray into the oven and bake for 15 minutes or until golden brown. Allow them to cool on the tray and the crack into pieces along the scored line. Store in an airtight container for up to two weeks in the pantry.