Endurance Crackers - a homemade, gluten-free cracker!

Right.  Next recipe.

A little while ago, when I was still getting cravings, and frantically trying to figure out what I could snack on post-gym that wasn't my typical granola bar (yes, even the healthy ones have sugar in them!) ...I stumbled (quite literally, I StumbleUpon'd it) across this recipe for healthy, gluten-free crackers.  Crackers?  From scratch?  What an odd concept, I thought.
So naturally, I had to make them.

They are vegan, gluten-free, soy-free, nut-free, sugar-free, and oil-free...and freaking delicious. 

Endurance Crackers adapted from source

Yield: 22 large crackers

• 1/2 cup chia seeds
• 1/2 cup sunflower seeds
• 1/2 cup pumpkin seeds
• 1/2 cup sesame seeds
• a rather large handful of flax seeds
• a smattering of poppy seeds
• 1 cup water
• 1 large garlic clove, finely grated
• 1 tsp grated sweet onion
• some sea salt
• approx 1 tsp. of rosemary and cracked pepper, ground in the mortar/pestle 

1. Preheat the oven to 325F and line a large baking sheet with parchment paper.
2.  In a large bowl, mix the seeds together. In a small bowl, mix the water, grated garlic, and grated onion. Whisk well. Pour the water mixture onto the seeds and stir until thick and combined. Season with salt and herbs. 
3. Spread the mixture onto the prepared baking sheet with the back of a spoon until it’s less than 1/4 inch thick. Not to worry if a couple parts become too thin, you can just patch them up.
4. Bake at 325F for 30 minutes. Remove from oven, slice into crackers, carefully flip onto other side with a spatula. Bake for another 30 minutes, watching closely after about 25 minutes. The bottoms will be lightly golden in colour. Allow to cool completely on the pan. Store in a container or plastic baggy.

Nutritional Info: (per cracker, makes 22 large crackers): 77 kcals, 6 grams fat, 4 grams carbs, 0 grams sugar, 3 grams fibre, 3 gram protein.