Yield: 4 dozen crackers
Time: 45 minutes
1 c Flour
1 c Whole wheat flour
1 tsp Baking powder
1/3 c Millet seeds, uncooked
1/3 c Flax seeds, ground
2 Tbsp Chia seeds
1 Tbsp Sugar
2 Tbsp Wheat germ
1 Tbsp This Little Goat Went to Morocco Spice Mix
1 tsp Kosher salt, plus extra for sprinkling
2 tsp Garlic, minced
1/2 c Olive oil
Preheat oven to 350. Line 2 baking sheets with parchment paper.
Stir together flours, baking powder, seeds, sugar, salt, wheat germ, Morocco Spice Mix, and garlic in a medium mixing bowl.
Drizzle in oil and then 1/2 c water, stir in additional water, 1 Tbsp at a time, until mixture holds together. Knead by hand until smooth and workable, 1-2 minutes.
Flour the counter, turn out dough, and roll out to 1/8" thick, making sure to rotate dough a couple times to keep it from sticking. Prick all over with a fork and then cut out with a cutter of your choice, or cut into squares. Dough can be rerolled if cut into shapes.
Transfer to baking sheets and sprinkle with salt and ground pepper if desired.
Bake for 20-22 minutes, just until they are lightly browned and hard to the touch, rotating sheets halfway through baking.
Cool completely on a wire rack. Store in an airtight container for up to a week.