These gluten-free, nut-free crackers from the The Green Kitchen cookbook are delicious and so easy to make! They are great with cheese and dips. If you are unable to find hemp seeds, increase the amount of sunflower seeds.
Orange-Kissed Seed Crackers
Makes about 20 crackers
1/2 cup sunflower seeds
1/2 cup sesame seeds
1/3 cup flax seeds, ground
1/2 cup hemp seeds
1 cup amaranth flour (or quinoa or almond flour)
1 1/2 teaspoons sea salt
1/4 cup olive oil
1 1/4 cup water
2 TBSP freshly squeezed orange juice
1 TBSP Bee Kind Fireweed Pure Honey
Preheat the oven to 300F.
Mix together sunflower seeds, sesame seeds, flax seeds & hemp seeds in a medium sized bowl with a wooden spoon and remove about 1/4 of the seed mixture. Put aside for topping.
Stir in flour and then olive oil and water. You should have a loose batter. If it is not loose enough, add some more water. It will evaporate as you bake the crackers.
Line two 12 x 14 inch baking trays with baking paper and pour the batter onto the trays using a spatula to flatten it and spread it as thinly as possible. Bake in the oven for 25 mins.
Meanwhile, whisk together Bee Kind Fireweed Pure Honey and orange juice in a small bowl.
Remove trays from oven and brush the crackers with the orange glaze and sprinkle with remaining seeds.
Cut into 5cm pieces and return to oven. Bake until crunchy, approx 30 minutes.
Let cool on a wire rack.