These are my favorite gluten-free crackers. I was given the recipe from my brother-in-law who found it in the book, The Real Meal Revolution. I ate them before I knew I needed to be gluten-free. They are really easy to make, and most people like their nutty texture. Plus they have protein and are pretty darn good for you unless you have a seed sensitivity.

I eat them with all kinds of dips. My go-to is homemade hummus, which I eat for lunch quite often. Of course, they also go well with your favorite cheese. 

Yield 24 servings 

3½ ounces sunflower seeds
3½ ounces pumpkin seeds
2 ounces flax seeds
3½ ounces sesame seeds
3 Tbsp psyllium husks
13½ ounces water
1 tsp salt

Preheat oven to 300℉.  Place all the ingredients in a bowl and let sit for 15 minutes.

Remove the mixture from the bowl and spread it on 1 or 2 silicone lined baking sheets, it will depend on the size of your sheets. Spread the mixture as thin as possible but not leaving any holes in it. Bake for about 1½ hours rotating the sheets around every 15 minutes. Once they are lightly browned, crisp, and the edges are pulling up from the corners, remove them from the oven and let cool. If they feel a little soft in the middle but look done on the edges bake for a few more minutes to let the middle get a bit more firm to the touch. 

Once the crackers are cool, break them into pieces. I usually break them into large pieces and small pieces. I like the variety. Place them in an airtight container to stay fresh. 

Just Salt It, and enjoy!