Gluten Free Seed Crackers

These crackers are so easy and versatile! You can use them as a tasty dipping tool with hummus for your next kickoff party, bring them to a potluck with jam for a sharable gluten free treat, or even eat them for breakfast topped with a little avocado, egg, & smoked salmon. You can cut them, shape them, or break them into whatever size you desire for the occasion. If you are entertaining make a few batches because they will go quick!

1 cup boiling water
1/2 cup flax seed
3 tbsp white sesame seeds
3 tbsp black sesame seeds
3 tbsp pepitas, hulled
1 tbsp arrowroot powder
1/2 tsp kosher salt
Flaky sea salt to taste

Preheat oven to 320 degrees
In a medium bowl, mix together all the ingredients except flaky sea salt. Place a large sheet of parchment paper onto your work surface and spoon or scrape the seed mixture onto the paper. 
Top with another piece of parchment paper and roll the mixture using a rolling pin into an 1/4 inch thick sheet, about 8 x 11 inches in size
Transfer the dough onto a baking sheet and carefully remove the parchment paper. Sprinkle with flaky sea salt to taste.
If you want a traditional cracker size, cut the dough in 1.5 inch strips vertically, and again in 3 inch strips horizontally (or shape as desired) and spread them around the pan to prevent touching. Bake for 20-25 minutes.
If you want a more organic shaped cracker, cook the dough on the baking sheet as is in a 8.5 x 11 inch rectangle for 45 minutes. Let it cool and then break into large pieces. 
Store in an airtight container for a up to a week (if they last that long!)

Nutritional content (per 1/10th or about 3 crackers): calories 55.70, fats 4.59g, carbohydrates 2.2g, protein 1.6g