Endurance Crackers is a fun name given to this recipe made by Angela Liddon. I have adapted it to what my family will eat. I like these a lot. They actually are not as fragile as them seem to be and will hold up to traveling lunches or picnics.1/2 c chia seeds 1/2 c sunflower seeds 1/2 c pepita (pumpkin) seeds 1/2 c sesame seeds 1 c water 1/4 tsp salt Choose a flavor either: 1 large garlic clove finely grated 1 tsp grated sweet onion or 1 tsp dried onion OR 5-7 dates finely blended in the food processor 1 tsp cinnamon
Preheat oven to 325 and line a cookie sheet with parchment paper. Mix seeds together. In another bowl mix water and flavoring ingredients (you might want to just sprinkle the cinnamon in with the seeds). Mix water in with seeds and stir until thick and combined. Spread the mixture onto the cookie sheet until it’s less than 1/4 inch thick. I like to salt mine quite a bit at this point to have the salty taste of cracker hit my tongue. I really like to salt the cinnamon flavor quite a bit too for the sweet salty taste.
Bake at 325 for 20 min. Remove from oven, carefully flip onto other side if they are done enough you can pull paper off without too much pulling away and sticking to the paper. Then slice into crackers with a pizza slicer. Bake another 20 min or so. Watch that they don’t get too brown though I like them quite done. Stores easily in container or baggie.