Oatmeal Dulse Crackers

2 c. Rolled Oats

1c. sunflower seeds

1/2 c. Whole Wheat Pastry Flour

2 tsp. dulse flakes (or sea seasonings with garlic)

1/2 tsp. sea salt

1/3 c. melted coconut oil

1/3 c. brown rice syrup

1/8 to 1/4 c. water

sesame seeds

poppy seeds

caraway seeds

- Preheat oven to 350
- In a food processor, finely grind oats and sunflower seeds separately and transfer to a large bowl.
- Stir in flour, dulse granules, and salt
- In a separate bowl, whisk together coconut oil and rice syrup.
- Add wet ingredients to dry, mixing in water as needed.  Dough should be stiff yet pliable.
- Roll out dough between sheets of parchment to just slightly thicker than 1/8".  Be sure thickness is uniform throughout.
- Remove top sheet of parchment.  Score dough, all the way through at 2" intervals vertically and horizontally, creating squares.  Then score the squares diagonally to make triangles.
- Slide parchment-lined dough onto baking sheet.
- Mix together equal amounts of sesame, poppy, and caraway seeds and sprinkle liberally over dough, press down gently.
- Bake until lightly browned, about 15-20 minutes.  Crackers on the outer edges  may brown more quickly than those in the center.
- Remove from oven and score again.  Transfer to wire rack and cool completely.
- Store in airtight container at room temperature.