If you have been looking for that gluten-free / grain-free something to eat with favourite dips, well here is a cracker!

Makes two large sheets of crackers

1 cup coarsely chopped Sweet Onion
2 large cloves, minced, fresh Organic Garlic
¼ cup Grape-seed Oil
2 tspn fresh Thyme leaves
¼ tspn Sea Salt
Coarsely ground Black Pepper to taste
1½ cups roughly ground Flax Seeds
¼ cup finely ground Sunflower Seeds

METHOD:

Preheat oven to 110º C
Cover two large baking trays with baking paper.

Using a food processor, pulse to a puree consistency, the Onion, Garlic, Grape-seed Oil, Thyme, Salt and Pepper
Add Flax  and Sunflower seeds; pulse to combine then transfer to a large bowl

Roll approx., half a cup of the cracker dough into a ball and place it in the middle of a piece of baking paper about 12 inches wide
Fold the paper like a book with the ball between the covers and then roll the dough between them until it’s about ¼ inch thick.
Unfold or tear away the top half of the paper
Score the crackers into 1 inch squares
Keeping the crackers on the sheet of baking paper, transfer that sheet to a baking sheet
Repeat with the remaining dough
Bake for 2 hours, flipping halfway through and removing the top layer of parchments paper after you’ve flipped the dough.
The baking time will vary greatly depending on how thin the crackers are made
The end result should be crisp and crunchy crackers, with no moisture.
Remove from the oven and allow to cool on the baking sheet for approx., 15 minutes before storing in an air-tight container

Bon apettit – enjoy!