Whole-Grain Crackers

• 2 ounces quinoa flour (about 1/2 cup)
• 1.8 ounces oat flour (about 1/2 cup)
• 1.05 ounces sweet white sorghum flour (about 1/4 cup)
• 1/4 cup unsalted pumpkinseed kernels
• 2 tablespoons flaxseed
• 2 tablespoons unsalted sunflower seed kernels
• 1 tablespoon caraway seeds
• 1 teaspoon Italian seasoning
• 3/4 teaspoon salt
• 1/2 teaspoon onion powder
• 2 tablespoons vegan shortening sticks (such as Earth Balance)
• 2 tablespoons olive oil
• 1 tablespoon water
• 1 large egg, lightly beaten

1. Preheat oven to 325u0b0.
2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Place flours, pumpkinseed kernels, and next 6 ingredients (through onion powder) in a food processor; process until seeds are almost fully ground. Add shortening, oil, 1 tablespoon water, and egg; process until blended and dough pulls away from sides of bowl.
3. Cover a large baking sheet with parchment paper. Place dough in center of paper; gently press dough into a square. Cover dough with an additional sheet of parchment paper. Roll dough, still covered, into a 13 x 10-inch rectangle. Remove top sheet of paper; cut dough into 30 (2-inch) squares. Separate squares on pan.
4. Bake at 325u0b0 for 30 minutes or until crackers are golden brown and crispy. Cool 20 minutes on pan.

flour, flour, sweet white sorghum flour, unsalted pumpkinseed kernels, flaxseed, kernels, caraway seeds, italian seasoning, salt, onion powder, shortening sticks, olive oil, water, egg

Taken from www.myrecipes.com/recipe/whole-grain-crackers (may not work)