Olive Oil and assorted Seeds and Spices for topping
(chia seeds, sesame seeds, coarse sea salt, cracked black pepper, fennel seeds, dried oregano, sumac)
Instructions
Preheat oven to 325°F. Line a baking sheet with parchment paper.
In a food processor, combine Bob’s Red Mill Raw Shelled Sunflower Seeds and Tapioca Flour, salt and baking powder. Process into a fine meal.
With the processor running, stream in the water until a dough forms.
Remove the dough from the food processor, set on a piece of parchment paper and let rest for 5 minutes.
Between two pieces of parchment paper, roll the dough to about 2 – 3 mm thickness. Cut the dough into 4x8 cm rectangles or into other desired shapes.
Place the crackers on the prepared baking sheet, leaving about ½-inch space between crackers. Brush the tops of the crackers with olive oil and sprinkle with desired seeds and spices.
Bake until the edges are lightly browned, about 20 minutes, rotating the baking sheet half way through the baking time. Let cool completely before serving.
