Gluten Free Seed Crackers

Preheat Oven to 450ºF.

In mixing bowl, combine flour, seeds dry ingredients and spices of choice. With mixer on low, drizzle olive oil into dry, mixing until it resembles coarse crumbs. Slowly add water, mixing until dough holds together.

Pour dough onto floured surface and knead 5-6 times. (I added coconut sugar to the flour at this point to give a little sweetness and crunch to the finished crackers). Let rest, covered, for 15 minutes.

Divide dough into 2-4 portions. Roll out to 1/8″ thickness (or less if able). Cut into desired shapes and place on parchment lined cookie sheet. Bake for 5-7 minutes, flip and bake for another 5-7 minutes, until golden brown. Cool 5 minutes to crisp. Store for, up to, 2 weeks in airtight container.

*Have fun with flavor, adding vanilla and cinnamon for sweet, or cayenne for spice!*