Gluten Free Seed Crackers

Preheat oven to 450 F.

In the bowl of a stand mixer, combine flour with seeds, dry ingredients (salt through cream of tartar) and spice of choice. With mixer running on low, drizzle the oil into flour mixture. Mix until it resembles coarse crumbs, then slowly add water. Mix on low just until dough holds its shape.

Pour dough onto a lightly floured surface and knead 5-6 times. Let it rest for 15 minutes, covered with a tea towel. I added a dash of coconut sugar to the flour here to add sweetness and make them crisp when baked.

Divide dough into portions (2-4) for ease of handling. Roll out dough to 1/8″ thickness (or thinner if you can). Cut into desired shapes and place on a parchment paper lined baking sheet.

Bake for 5-7 minutes, flip and bake for another 5-7 minutes until golden. Cool 5 minutes to crisp. Can be cooled and stored for up to 2 weeks in airtight container.