Make these gluten-free crackers at night to avoid heating up your kitchen during hot summer days.
- 1/2 cup flax seeds
- 1/4 cup chia seeds
- 3/4 cup pumpkin seeds
- 3 tbsp nutritional yeast
- 2 tbsp olive oil
- 2 tbsp honey
- 1 cup rice flour, divided, plus more for dusting
- 1 tsp coarse sea salt
Heat oven to 350° F. Process flax and chia in a blender or food processor until finely ground. Transfer to a bowl. Stir in 1 cup water; let stand for 5 minutes. Process pumpkin seeds into a powder. Add to flax mixture.
Stir yeast, oil, and honey into seed mixture. Add 1/2 cup of rice flour and mix into a dough. Using your hands, add remaining 1/2 cup flour, kneading until dough is no longer sticky. On a piece of parchment paper sprinkled with flour, roll dough into a ball and place in center of parchment. Flatten ball with hands, and roll out 1/8-inch thick. Sprinkle dough with sea salt; roll out lightly to press in salt.
Using a sharp knife or pizza cutter, cut dough into 1-inch squares, being careful not to cut through parchment. Repeat with any leftover dough scraps.
Bake and cool
Transfer parchment to a cookie sheet and bake on center rack of oven until golden brown, 20–25 minutes. Remove and cool overnight to crisp crackers. Break cooled crackers apart. Store in a tightly sealed container.