Vegan Seed Crackers

1: Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.

2: In a large bowl, mix all the seeds and sea salt. Add the water and Pumpkinol, stirring until the mixture thickens as the seeds absorb the liquid. Leave this mixture aside for 5 minutes.

3: Transfer the seed mixture onto the prepared baking sheet. Use a spatula to spread it evenly into a thin layer, approximately 1/8-inch thick. Sprinkle additional sea salt on top if desired.

4: Place the baking sheet in the preheated oven and bake for 30-35 minutes. Halfway through baking, remove the sheet and score the mixture into squares or rectangles with a knife. Return to the oven and continue baking until the edges are golden and the crackers are firm.

5: Once baked, remove from the oven and allow the sheet to cool completely. Break along the scored lines into individual crackers.

6: Enjoy these crackers on their own or pair them with your favorite dips, spreads, or vegan cheeses. Store any leftovers in an airtight container at room temperature for up to a week.