Combine: In a large bowl, combine all dry ingredients (that’s everything minus honey/agave and water)
Mix: Add honey/agave and water, stir until it starts to form a damp ball
Spread: On a lined/greased baking sheet (half size), spread the dough into a thin layer (as thin as possible without holes, I used 2 baking sheets)
Bake: Place in oven, bake for 10 minutes, remove from oven, reduce heat to 300 degrees F, score/cut crackers into desirable shapes, place in oven for another 55-65 minutes
Let cool: Once crackers are brown and crispy, remove from oven and let cool. Break and enjoy!
Notes
LEFTOVERS/STORAGE: Store in an airtight container for up to a week. They may start to lose their crispness after a week. NUTRITION NOTES: These crackers are packed with fiber and healthy fats. MAKE IT GLUTEN-FREE: Use gluten-free flour or even garbanzo bean flour instead of rye flour and use gluten-free oats.MAKE IT VEGAN: Use agave or maple syrup instead of honeySERVING SUGGESTIONS: Serve with your favorite cracker topping. I especially like peanut butter, almond butter, cheese, or dips.