1 egg yolk

1 tbsp (15 ml) water

2 tsp white sesame seeds

2 tsp chia seeds

2 tsp poppy seeds

2 tsp flaxseeds

1/2 cup (75 g) unbleached all-purpose flour

1/2 cup (75 g) whole wheat flour

1/4 tsp baking powder

1/4 tsp salt

1/4 tsp onion powder

1/4 tsp garlic powder

1/4 cup (60 ml) water

2 tbsp (30 ml) olive oil

2 tsp (10 ml) molasses

With the rack in the middle position, preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper.

In a small bowl, combine the egg yolk and water. Set the egg wash aside.

In another bowl, combine the seeds. Set aside.

In a food processor, combine the flours, baking powder, salt and spices. Add the water, oil and molasses. Pulse until the dough begins to form.

On a lightly floured surface, knead the dough for 1 minute or until smooth. Shape into 4 discs. Roll out 1 disc at a time, as thinly as possible, into 12 x 8-inch (30 x 20 cm) irregular rectangles. Place 2 rolled-out dough pieces onto each prepared baking sheet.

Brush the dough with the egg wash. Sprinkle each with 2 tsp of the seeds, pressing lightly.

Bake one sheet at a time for 16 to 18 minutes or until golden brown and crisp. Let the crackers cool completely on the baking sheet.

Break into pieces before serving.

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