This simple gluten-free cracker recipe is so healthy and no dehydrator is required! Simply mix all the ingredients and let bake at a low heat for 3 hours. They are packed full of nutrition from the flaxseed, hemp hearts and chia seeds and free of refined grains and added fats.
Preheat the oven to 200F. Line a baking tray with parchment paper (I use 1 1/4 trays).
Combine the flaxseeds and chia seeds with the water in a mixing bowl. Mix well and ensure everything has been coated with the water. Let sit for 20 minutes.
Add all the remaining ingredients and mix well.
Spread the mixture as thinly as possible onto the parchment paper lined baking tray. Use the back of a spoon to smooth out the mixture so it is evenly spread, making sure there are no holes. I find with my baking trays I need one full try and 1/4 of another tray. If you want your crackers to be uniform, now is the time to score them with a knife (I prefer my crackers to be broken freestyle).
Bake for 1 1/2 hours and then flip the cracker mixture over using a spatula. It should stay together, but still be a bit flexible at this point. I sometimes find placing a new sheet of parchment paper on the tray and flipping the mixture onto that works best. Bake for another 1 1/2 hours.
Once the crackers have baked for a total of 3 hours, turn the oven off but let the crackers stay in the warmed oven to cook further for another 20 minutes.
Remove from oven and let the crackers completely cool. Break into your desired cracker size. Store in a sealed container on the countertop for 5 to 7 days.
Notes
*If using dried rosemary, pulse it quickly in a food processor or small blender to break up the herb into smaller pieces.
Another great option is Za'atar which is a Middle Eastern spice blend commonly made with ground dried thyme, oregano, marjoram, or some combination of these, mixed with toasted sesame seeds and salt.