Once you have all of the ingredients on hand, you can prep and bake these crackers in under 15 minutes, which is great timing to coincide with heating up some soup to dunk them into. These crackers are ridiculously easy, loaded with nutrition, and make a huge batch: the perfect soup companion. Mix and match the flours and add-ins to your taste–they are pretty foolproof.
Three Seed Crackers
1 cup sorghum flour
1/2 cup teff flour
1 1/4 teaspoons baking powder
1/4 cup hemp seeds
2 tablespoons chia seeds
2 tablespoons black or white sesame seeds
1/2 teaspoon fine sea salt
2 tablespoons extra-virgin olive oil
1/4 to 3/4 cup water
Preheat oven to 450F. Tear off a sheet of parchment paper the size of your baking pan. If you want very thin crackers, use two baking sheets.
Put the sorghum flour, teff flour, baking powder, seeds and salt in a large bowl. Whisk well. Add the olive oil and about 1/4 cup water. Stir to mix, adding additional water for it to become cohesive.
Place the dough directly on the parchment paper. Roll thinly—the thinner the dough, the thinner the crackers will be. If necessary, divide on two parchment sheets for thin crisp-style crackers. Cut the dough with a sharp knife into squares; you don’t have to pull them apart, just cut through to the pan.
Transfer sheets to oven and bake for about 3 to 5 minutes, until they are firm enough to move (very thin crackers will take only a few minutes). They will slightly shrink, making it easy to flip the crackers using a metal spatula. Bake for another 4 to 5 minutes, depending on thickness. Let cool on the pan before serving or storing. They will become more firm as they cool.