Mediterranean Crackers

• 1 3/4 cups whole wheat flour
• 3 tablespoons sunflower seeds finely ground by a coffee grinder
• 3 tablespoons pepitas (pumpkin seeds) finely ground
• 3 tablespoons ground flax seed
• 1 tablespoon garlic powder or as needed
• 1 tablespoon onion powder or as needed
• 4 tablespoons basil leaves, freshly minced
• 4 tablespoons sundried tomatoes finely chopped, oil-packed or dried (soak in the boiling water for 5 minutes if using dried)
• 4 tablespoons black olives minced
• 4 tablespoons feta cheese finely crumbled
• 5 ounces water or more as needed
• 1/4 teaspoon salt
• 1 1/2 tablespoons honey
• 2 tablespoons olive oil or any vegetable oil
• 1 1/2 tablespoons honey
• 1 1/2 tablespoons water
• 1 x sea salt for sprinkling

1. Mix all the ingredients in a bowl until a firm ball is formed.
2. Knead for 3 minutes, and cover the dough with plastic wrap or damp kitchen towel.
3. Rest for another 20 minutes.
4. Divide into 2 portions.
5. Prepare 2 baking sheets lined with either parchment paper or silicon mats.
6. On a lightly oiled work surface, roll each piece of dough thinly into a rectangular shape, about 1/16-inch thick.
7. Using a maple-leave shaped cookie cutter, cut the rolled dough into maple-leave crackers.
8. Transfer crackers with a spatula onto prepared baking sheets.
9. Keep 1/4 inch space.
10. Preheat oven to 350F (180C).
11. Bake for 10 minutes at 350 degrees F.
12. Rotate and bake for another 10 minutes, or until the crackers are deeply browned.
13. Glaze:
14. Brush with honey-water mixture and sprinkle with kosher salt immediately after removing from the oven.
15. The crackers will get crisp as they cool.
16. Storage in a air-tight container for up to 2 weeks.

whole wheat flour, sunflower seeds finely ground, pepitas, ground flax, garlic, onion powder, basil, tomatoes, black olives, feta cheese, water, salt, honey, olive oil, honey, water, salt

Taken from recipeland.com/recipe/v/mediterranean-crackers-52387 (may not work)