Norwegian Crispbread

(Gluten-Free Seed Crackers)

1/3 cup sesame seeds**

1/2 cup flaxseeds

1/2 cup raw pumpkin seeds

1/2 cup raw sunflower seeds

2 Tbsp. chia seeds

1/3 cup corn starch

1/2 tsp. salt

3 Tbsp. vegetable oil

3/4 cup boiling water

Seasoning of choice on top

Mix seeds, corn starch, and salt together. Add in the oil and boiling water. Stir to combine and let mixture sit for 10 minutes.

Preheat oven to 275 degrees. Line a baking sheet with parchment paper. 

Spread the mixture into a thin layer on top of the parchment. A small off-set spatula works great for this. Sprinkle the top with seasonings of choice. 

Put your pan into the heated oven and bake for about 90 minutes or until golden brown and crisp, rotating the pan for even browning. Once it's cool enough to touch, move parchment out of the pan and cool completely on a rack. After fully cooled, break into pieces for that rustic look.  

** I was short on sesame seeds, so I used 1/2 sesame seeds and 1/2 everything bagel seasoning, and omitted the added salt.