Multi-seed crackers

We wanted a healthier cracker option for our daughter's lunch on the go than boxed ones, so I set out to find a good, basic recipe.   As usual, we combined a few to come up with one for our needs.  The first batch was softer, delicious on their own but not firm enough to hold up to dipping into hummus. The second batch was firmer and crisp, perfect for the job at hand.

Ingredients:

1 cup flour (we used whole wheat but any will work)
1 cup whole oats
1 tablespoon olive oil or 1/4 c chia gel
5 Tablespoons water
Pinch of fresh rosemary, minced
1 large clove of roasted garlic
Dash of salt, optional
1/2 cup seeds (ground flax, pumpkin, sesame)

Mix together all ingredients except seeds in a food processor, pulsing until mixed well.  Then stir in the seeds.

Roll out very thin on a smooth surface to desired thickness and cut into desired shape with a pizza cutter.  Bake at 350 degrees for about 15 minutes for softer crackers.  (They do crisp more as they cool).  For crisp ones, we baked for 20 minutes, shut off the oven, and left the crackers to cool inside the warm oven.

Other flavor variations we will try:

Pesto
Cheezy (nutritional yeast)
Roasted red pepper
Tomato and olive oil

The flavor possibilities are endless.