2-Ingredient Gluten Free Crispy Seed Crackers

In a large bowl, combine your seed mix, salt, and warm water. Let the mixture sit for about 40 minutes. You’ll notice the water absorbs and the consistency becomes thick and "gloopy".

Preheat your oven to 160°C and line a large baking sheet with parchment paper.

Transfer the seed mixture to the pan. Using a spatula, spread it as evenly and thinly as possible. The thinner the layer, the better the crunch!

Bake for 1 hour, rotating the pan halfway through to ensure an even, golden-brown toast.

Let the crackers cool completely on the pan. Once cooled, run a thin knife or offset spatula underneath the parchment paper to loosen it from the tray.

Carefully flip the entire sheet over so the parchment paper is facing up. Slowly and gently peel the paper away from the seeds.

Snap the crackers by hand or use a sharp knife to cut them into uniform squares.

Scoop the Greek yogurt into a double layer of cheesecloth. Bring the edges of the cheesecloth together and tie them securely around a wooden spoon.

Place the spoon across the top of a deep bowl so the yogurt hangs in the center without touching the bottom. Place it in the fridge to chill overnight. The excess whey will drip into the bowl, leaving you with a thick, spreadable "dry" yogurt.

Remove your thickened yogurt from the cheesecloth and transfer it to a serving board. Arrange your crispy crackers alongside the yogurt and top with your favorite fresh berries.