Seed Cracker

Makes 1 roughly 8x11-inch cracker

INGREDIENTS:
1/2 cup flaxseeds
1 tablespoon arrowroot powder
1/4 teaspoon kosher salt
3 tablespoons black sesame seeds
3 tablespoons white sesame seeds
3 tablespoons hulled pepitas
1 cup boiling water
Flaky sea salt

DIRECTIONS:

• Preheat the oven to 320ºF.

• In a medium bowl, mix together all the ingredients except the flaky salt. Let sit for 15 minutes to firm up.

• Lay a large sheet of parchment paper on your work surface and use a spatula to scrape the seed mixture onto the paper. Top with another piece of parchment and use a rolling pin to roll the mixture into an 8x11, 1/4-inch-thick sheet.

• Transfer to a baking sheet and carefully peel off the top layer of parchment (go slowly as a few seeds may stick to it). Sprinkle with flaky salt and bake for 45 minutes.

• Let cool, then break the cracker into large pieces and store in an airtight container for up to 1 week.

*Adapted from Gwyneth Paltrow