Ingredients:
3 c rolled oats
1.5 c gluten-free flour (I used .5c tapioca, .5c millet, .5c oat)
1 c sunflower seeds
1/2 c seseme seeds
1/3 c brown sugar
3/4 c neutral oil (i.e canola, grape seed, avocado)
1/2 tsp Salt
1 c water
Instructions:
1. Preheat oven to 350 degree
2. Mix all ingredients in a large bowl.
3. Evenly press into two 11x14inch cookie sheets. Mixture is sticky, using cling wrap as a barrier between hand and mixture can be helpful.
4. Cut dough into cracker-sized squares or triangles
5. Bake for 30 minutes
6. At 20 minutes, edges should start to brown. To make every cracker crispy, removed edge crackers and spread remaining crackers out. Bake for the remaining 10 minutes.
7. Let cool and store in an airtight container.