1/2 cup rolled oats (old fashioned, not quick cook)
1/2 cup flax seeds
1/2 cup sesame seeds
1/2 cup sunflower seeds
1/2 cup pumpkin seeds (pepita)
1 1/4 cup whole wheat flour
1/2 cup oat flour
3/4 cup water
3/8 oil (like canola or grape seed)
2 tsp fine sea salt
Preheat oven to 350 F.
Mix the dry ingredients in a big bowl. Dump in the liquid ingredients. Stir/mix well. Dough will be sticky/wet-ish. Divide dough in half. Roll half between two sheets of parchment to a scant 1/8" thick. Remove top paper, cut w/ pizza wheel (squares, diamonds, long strips). Place that sheet on a cookie tray, sprinkle lightly with flaky sea salt. Repeat with other half.
Bake for around 20 minutes, then flip them over and bake for another 20 or so — you just want them to lightly brown and to seem dry. When done, lift them using the parchment to a cooling rack, and when cool enough to handle comfortably, remove the parchment so that they will dry more as they cool.
-Toast the oats in a dry skillet — not necessary but adds just that much more toasty yumminess.
-Toast the sunflower and pumpkin seeds in a skillet, then toss in the sesame seeds and toast a bit more (add the sesame last because they toast so fast).
-Add a big pinch or two of fennel pollen or ground fennel seeds.
-You can substitute some rye flour for some of the wheat flour. And, if the dough seems too sticky, add a tablespoon or two more of any of the flours.
-If you use roasted-salted pepitas, cut the salt back to 1 tsp.
- Add some quinoa to the dry mix. Just add it, don't reduce the amount of anything else. About 2 tablespoons of uncooked quinoa.
-I use grape seed oil.
-Trader Joes has nice pepitas, sunflower seeds, and grape seed oil.