These crackers are an amazing gluten free snack, and are perfect on their own or with a spread. You can also make variations of it by adding nutritional yeast, rosemary, or other yummy spices.
1/2 cup chia seeds
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup sesame seeds
1 cup water
1 large garlic clove, finely grated
1/4 teaspoon fine sea salt
Preheat the oven to 300ºF. Line a large baking sheet with parchment paper. In a large bowl, combine all of the seeds, then add the water, garlic, and salt. Stir until combined. Allow the mixture to sit for a few minutes until the chia seeds absorb the water. After the 2-minute rest, check to make sure all the water has been absorbed in the bowl. With the spatula, spread the mixture onto the prepared baking sheet in two small rectangles, about 12x7 inches each and 1/8 to 1/4 inch thick. Sprinkle additional salt on top.
Bake for 35 minutes. Remove from the oven and carefully flip each rectangle with a spatula. Bake for 25 to 35 minutes more, until lightly golden around the edges. Watch closely near the end to make sure they don’t burn. Let cool for 10 to 15 minutes on the pan and then break the rectangles into crackers and let cool completely on the pan. Store in an airtight container or jar on the counter for up to 2 weeks. You can also freeze the crackers in freezer bags for up to 1 month.