Easy recipe-Lavender, Rosemary and Sunflower seed crackers

     I really love the scents of rosemary and lavender in my lotions, soaps and various medicinal concoctions.  Besides applying these as essential oils, there is another great way to fill your home with the scents of herbs...bake with them!  Not only does this make a nice, naturally gluten free snack, you also get the added benefits of lavender and rosemary.  Both of the herbs are great for digestion, and are calming and soothing to your system.
     So, I got several recipes from Pinterest for gluten free crackers, and then decided to tweak them with the ingredients that I had on hand.  They turned out really good, especially served with either Kerrygold cheese or homemade cashew butter.

Lavender-Rosemary crackers

• 1/2 cup raw pepitas (pumpkin seeds)
• 1/2 cup raw sunflower seeds
• 1/2 cup black sesame seeds 
• 3 gloves of garlic, minced
• 1-1 1/2 Tbl of chopped fresh herbs
• 2-3 Tbl water
• 1 Tbl extra virgin olive oil
• 1-1 1/2 tsp Celtic sea salt

Lavender and Rosemary from my "apothecary"

Cover the mixture with wax paper to flatten onto a silpat

1. Using a food processor, mix the the seeds, salt and garlic until a thick paste like mixture is formed (it took 45 seconds)
2. Add the herbs, water and oil and pulse several times
3. Slowly add the water 1 Tbl at a time and pulse until mixed and a "dough" forms (it took about 20 seconds)
4. Put the mixture on a silpat, or parchment paper, and cover with wax paper or parchment paper and roll with a rolling pin to about 1/4" thickness
5. I couldn't get mine completely square, but it doesn't really matter
6. Bake in a preheated 375* oven for 15-20 minutes, then carefully flip the crackers over and score lightly with a knife.  Turn the oven off and  reset the pan into the oven for 5-8 minutes more until dry in the middle and slightly golden in color

     I hope you give these a try, please let me know if you do.  What other homemade crackers have you tried?

Many Blessings,

Joanna