Now I cannot claim I came up with this recipe. My colleague at work gave me the recipe and I have been making these weekly ever since.
The recipe below makes 2 baking sheets of crackers:
Ingredients: 1 cup / 135g sunflower seeds ½ cup / 90g flax seeds 1/3 cup / 50g pumpkin seeds ¼ cup /40g sesame seeds 1 ½ cups / 150g rolled oats 2 Tbsp. chia seeds 4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder) 1 ½ tsp. fine grain sea salt 1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia) 3 Tbsp. melted coconut oil or ghee 1 ½ cups / 350ml water
Rosemary, Garlic and Smoked Salt
Half batch: 2 Tbsp. chopped fresh rosemary ¼ – ½ tsp. garlic powder (depending on how strong you like it) smoked sea salt, to taste
Fig, Anise and Black Pepper
Half batch: 3 large dried figs (approx. 70g) 1 tsp. anise seed 1 tsp. cracked black pepper
Directions: 1. In a large bowl combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Divide the dough roughly in half, and set aside one half.
2. Place one half of the dough back into the bowl and add any flavouring you like. Gather into a ball and place it between two sheets of baking paper. Using a rolling pin, firmly roll out into a thin sheet. Remove top layer of baking paper and using the tip of a knife, score the dough into shapes you like (I chose large rectangles but it’s up to you). Repeat with remaining half of dough. Let sit out on the counter for at least 2 hours, or all day or overnight.
3. Preheat oven to 350°F / 175°C. Using the baking paper, slide the dough onto a cookie sheet and bake for 20 minutes. Remove cookie sheet from oven, flip the whole cracker over (if it breaks a bit, don’t worry!) and peel the baking paper off of the back. Return to oven to bake for another 10 minutes, until fully dry, crisp, and golden around the edges.
4. Let cool completely, then break crackers along their scored lines and store in an airtight container for up to 3 weeks.