Seed Crackers

Instructions

1. Heat oven to 350°F. Line a half sheet pan (18 x 13 inches*) with parchment paper.
2. Whisk together the sesame seeds, sunflower seeds, pepitas, flax meal, psyllium husks, salt, garlic powder and onion powder in a medium heat-proof mixing bowl. (I used a metal mixing bowl.) Add in the boiling water and stir until combined. Stir occasionally for 1 more minute until the mixture has thickened.
3. Turn the batter out onto the parchment-covered baking sheet. Then use a silicone spatula or a wooden spoon (or your hands) to spread the batter out into a very thin layer, ideally as even as possible, to cover the entire baking sheet. This process can be a bit finicky, but have patience and spend a few minutes trying to make the batter as even as possible.
4. Bake for 45-55 minutes, or until the center of the batter is no longer soft and has mostly hardened. (It will continue to harden slightly as it cools.)
5. Cool. Transfer the baking sheet to a wire cooling rack and let the crackers cool to room temperature. Break them up with your hands into your desired size and shape of crackers and enjoy! Leftover crackers can be stored in an airtight container for 1 to 2 weeks.