- (1-1/2 cup) Gluten-Free Baking Mix
- (1/4 cup) Toasted Sesame Seed
- (1 Tbsp) Whole Flax Seed
- (1 tsp of EACH) Salt, Dried Minced Garlic, Ground Cumin, Ground Coriander, Poppy Seed
- (1/2 tsp) Turmeric
- (1/4 tsp) Black Pepper
- (1 cup) Coarsely Chopped Dried Fruit (like apricots, raisins, cranberries, dates, or a combination)
- (1/4 cup) Oil (I use avocado or olive)
- (1 Tbsp) Toasted Sesame Seed Oil
- (2/3 cup) Cold Water
- (1/4 cup) Coarsely Chopped Pumpkin Seeds (or sliced almonds)
Preheat oven to 350 degrees F; line a large baking sheet (or two smaller ones) with parchment paper.
In a large bowl, combine baking mix, sesame seed, flax seed, salt, dried minced garlic, ground coriander, ground cumin, poppy seed, turmeric, black pepper, and dried fruit.
Stir in oils and combine evenly with the dry ingredients. Add water a few tablespoons of water at a time, and mix to form a soft dough.
Press dough onto the prepared baking sheet in a rectangular shape; cover with another sheet of parchment or waxed paper.
Using a rolling pin, roll the dough into a very thin layer, about 1/8 inch thick. Remove waxed paper and press pumpkin seeds onto the surface .
Using a pizza cutter, divide the dough into 2 inch by 2 inch squares, or shapes you like that are about the same size.
Bake in pre-heated oven for about 15 minutes, or until edges are just starting to brown. Remove from oven and separate at the cut edges, shuffling the crackers on for even baking, if necessary.
Bake for another 10 minutes until lightly browned and dry. Remove from tray and cool on a rack.
When completely cooled, store in an airtight container for up to a week or in the freezer for 2 months.
Chocolate Almond Buckwheat Wafers
Replace the dried minced garlic, ground cumin, ground coriander, poppy seed, turmeric powder and black pepper with:
¼ cup brown sugar
2 tsp cocoa powder
2 tsp ground cinnamon.
Replace the pumpkin seeds with toasted sliced almonds. Drizzle with
melted chocolate when completely cool.