For Crackers

• 1½ cups raw pumpkin seeds (pepitas)
• 2 tbsp flax seeds
• ½ cup water
• ½ tsp kosher salt
• ½ cup sesame seeds
• kosher salt to sprinkle

Equipment

• parchment paper or silicone mat
• plastic wrap
• rolling pin
• ruler (optional)
• pizza wheel (optional)

1. Combine pumpkin and flax seeds in a food processor and process to a coarse meal forms
2. Add water and ½ tsp kosher salt and continue to process until it forms a uniform, thick paste (process no more than 30 seconds)
3. Transfer to a large bowl, cover with plastic wrap, and let it rest for at least 1 hour to overnight at room temperature
4. Preheat oven to 350°
5. Stir in sesame seeds until fully incorporated
6. Divide dough in half. Place each half on a piece of parchment paper, or silicone mats. Place pieces of plastic wrap of equal size on atop each.
7. Roll the dough out as thinly as possible between the parchment and the wrap, to the size of the sheet of parchment
8. Using a pizza cutter or sharp knife and a plastic ruler (be sure not to press the ruler down too firmly or it will stick), score the dough into squares or rectangles, remove the dough along the edges (these can be re-used). Scoring the dough before baking is optional - you may also break the crackers up by hand after baking
9. Sprinkle each sheet with kosher salt
10. Bake until golden brown, about 10-12 minutes. If any of the center crackers aren't quite crispy, return them to the oven for another 2-4 minutes
11. Brake the crackers along scored lines and allow them to cool completely before storing in an airtight container. Stored crackers are good for a week