The consistency of these crackers is so perfectly thin and crispy and the spicy/salty factor is just right. Follow the water and seed ratio exactly and then feel free to play with the spices for even more fun customizations.
2 Cups Flax Seeds, Chia Seeds or a blend of both (I prefer half of each)
4 Cups Water
Soak the seeds in the 4 cups of water until gelatinous (at least an hour or overnight)
Take 2 Cups of the seed/water gel and blend with 3 Cups of additional water until smooth. Pour this mixture into a large mixing bowl and repeat the process for the remaining 2 cups of the seed/water gel.
Now blend the following spices in about 1 cup of water:
1.5″ Ginger (fresh, peeled and cut into chunks)
4 Cloves Garlic
1.5 Tbsp Chili Powder
1 Tbsp SunFire Salt (or a bit less than this if you don’t like things too salty)
1/2 tsp Cayenne
1-4 Tbsp fresh peppers (bell, habanero, jalapeno – depending on how spicy you like it)
Add the blended spices to the bowl and stir thoroughly until well mixed.