SEEDED WHOLE-GRAIN CRACKERS

Makes: 2 large baking sheets

■ 1 1/2 cups (375 ml) raw unhulled sesame seeds

■ 1 1/2 cups (375 ml) raw sunflower seeds

■ 1 cup (250 ml) raw pumpkin seeds

■ 1/3 cup (80 ml) chia seeds

■ 1 tsp (5 ml) flaky sea salt (or an additional 1/2 tsp/2.5 ml fine sea salt)

■ 2 cups (500 ml) lightly packed cooled cooked millet, short-grain brown rice or black rice, or 3 cups (750 ml) uncooked rolled oats 3 tbsp (45 ml) psyllium husks

■ 3 tbsp (45 ml) melted extra-virgin coconut oil

■ 2 tbsp (30 ml) filtered water unless using black rice

■ 1 tsp (5 ml) fine sea salt

1. Position a rack in the middle of the oven and preheat to 350 F (175 C). Have two large baking sheets ready.

2. Put the sesame, sunflower, pumpkin and chia seeds, and the flaky sea salt in a large bowl, stir to combine and set aside.

3. Put the cooked whole grains, psyllium husks, oil, water (if using millet, brown rice or oats) and fine sea salt in a food processor. Blend well until the mixture is smooth and forms a ball.

4. Transfer to the bowl with the seeds and use your hands to mix well. Dough will be sticky.

5. Wash and dry your hands, then divide dough in half. It shouldn’t stick to your hands, but if it does, set aside for 10 minutes before continuing.

6. Place a large sheet of parchment paper on the counter and crumble half of the dough onto the parchment, forming a rectangular shape roughly 12 x 9 inches (30 x 23 cm).

7. Cover with a second sheet of parchment. Use a rolling pin to roll out the dough evenly to about 1/8 inch (3 mm) thick. Put pressure on the centre of the dough so it’s no thicker than the edges.

8. Remove the top sheet of parchment paper (save it for rolling out the remaining dough) and slide the dough onto a baking sheet. The dough may tear slightly, just press it back together.

9. Bake for 20 minutes. Remove pan from oven, lift up one side of the parchment, and flip crackers over onto the baking sheet.

10. Remove the parchment and bake for another 8-12 minutes, until fragrant and crisp. Set on a rack to cool. Repeat with remaining dough.

11. Once the crackers are cool, break into shards. If the centre of the cracker isn’t crisp, return that part to the oven for another 5-10 minutes. Store in an airtight container for up to 3 weeks.