Seed Crackers

Prep oven and baking sheet. Heat oven to 350°F. Line a half sheet pan (18 x 13 inches) with parchment paper.

Make the seed batter. Whisk together sesame seeds, sunflower seeds, pepitas, flax meal, psyllium husks, salt, garlic powder, and onion powder in a medium heat-proof mixing bowl. Add boiling water and stir until combined. Stir occasionally for 1 more minute until the mixture has thickened.

Spread out the batter. Turn the batter out onto the parchment-covered baking sheet. Use a silicone spatula or a wooden spoon (or your hands) to spread the batter out into a very thin layer, ideally as even as possible, to cover the entire baking sheet.

Bake. Bake for 45-55 minutes, or until the center of the batter is no longer soft and has mostly hardened. It will continue to harden slightly as it cools.

Cool. Transfer the baking sheet to a wire cooling rack and let the crackers cool to room temperature. Break them up with your hands into your desired size and shape of crackers and enjoy! Leftover crackers can be stored in an airtight container for 1 to 2 weeks.