"Whole" Crackers

Many years ago, a friend introduced me to Mary's Gone Crackers because they were vegan. The thing I never liked about them were the whole flax seeds, which provide little nutritional benefit without being ground down. So, I tried my hand at making my own version today. This is a healthy and tasty mix of flavors with a wonderful crispy crunch. Pretty dang yummy!

Makes about 30 crackers

1 cup warm cooked brown rice

1 cup warm cooked quinoa
1/4 t. garlic powder

1/4 t. onion powder

1/2 t. salt

1/4 t. thyme

1/4 t. rosemary
pinch of black pepper

1 t. Bragg's Organic Sprinkle (or other dried herb seasoning)

1/4 cup ground flaxseeds
1/4 cup raw pumpkin seeds

Preheat oven to 350 degrees F.
In a food processor, process all ingredients (except the pumpkin seeds) until the mixture is blended well and pretty sticky. Add the pumpkin seeds and pulse a few times until they're just barely chopped and integrated in.
Use a tablespoon cookie scoop (or your hands) to drop balls of the mixture onto parchment-lined cookie sheets. Leave space between them so you can flatten them. Use the back of a silicone spatula to press them down as flat as you can (or lay a piece of parchment paper over them and press).
Bake for 30-45 until golden and crispy. Turn oven off, but leave the crackers in to further dry out without burning.