· 1⁄2 cup sunflower seeds, raw, unsalted
· 1⁄4 cups quinoa flour, more for rolling
· 1⁄4 cups millet flour
· 1 cup cornstarch
· 6 tablespoons nutritional yeast
· 1 tablespoon baking powder
· 1 teaspoon sea salt
· 1⁄2 teaspoon garlic powder
· 1 tablespoon Bouquet garni
· 6 tablespoons olive oil
· 3⁄4 cup coconut milk
· 2 teaspoons sesame seeds
· 1-1⁄2 teaspoon chia seeds
Preheat oven to 350 degrees. Spray the two baking sheets with non-stick spray and set aside.
Put the sunflower seeds and the quinoa flour in the food processor. Process until the seeds are finely ground.
Add the millet flour, cornstarch, nutritional yeast, baking powder, xanthan gum, sea salt, and garlic powder. Pulse a few times until everything is mixed together.
Add the oil and bouquet garni to the mix. Pulse until everything is well combined.
Turn the mixture out into a bowl. Add the milk. Stir until the dough comes together. Knead dough until the mixture is smooth and stays together.
Dust your rolling surface with a little quinoa flour. Roll the dough to about 1/16th of an inch.
Mix the sesame seeds and the chia seeds together and sprinkle over the surface. Roll across them gently to push them into the dough.
With a thin, stiff spatula, cut the dough into rectangles.
Using your spatula, carefully pick up the crackers and place them on the baking sheets. They can be close together, they’re not going to spread while baking.
Bake until golden brown, about 18 to 20 minutes. Rotate the sheets in the oven half way through the baking time to brown them evenly.