1/2 cup Chia Seeds (you must include these since they are what binds the crackers together)
1/2 cup pumpkin seeds
1/2 cup chopped almonds
3/4 cup spelt flour flakes (substitute millet or amaranth for gluten free version)
1/2 cup puffed brown rice (no additives, just puffed rice)
1 cup water
2 cloves grated garlic
Fresh herbs
Salt to taste
Preheat oven to 325F and line cookie sheet with parchment paper.
Mix all dry ingredients together. Mix water, grated garlic and fresh herbs in separate bowl and then mix well with dry ingredients to form a somewhat sticky mixture. Press mixture into pan as thin as you can for maximum crispiness! Bake for 20-25 minutes and then remove from oven to cut into crackers. Flip crackers and then put back in the oven for about 20 minutes, watching closely. Allow to cool (if you can!) and enjoy with your favorite dip (see Tofu Spinach Dip recipe which is my fave!).
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