Place the oats, flours, gum, and salt in a stand mixer with a beater attachment and combine on low speed.

Place the remaining ingredients in a blender and blend.

Combine both sets of ingredients in the stand mixer, adding water if needed to mix well. It should form a dough ball that cleans the sides of the bowl and is not sticky.

Divide into 2 balls and roll out on greased cookie sheets.

Lightly roll the sesame seeds onto the crackers. You may cut the crackers into the desired size before baking. You may also use cookie cutters to lightly imprint the crackers. Children love marking the crackers with fun cookie cutters.

Bake at 325°F (177°C). Begin checking the crackers after 15 minutes.

Remove golden crackers, and return cookie sheet to the oven. Continue baking until all of the crackers are done.

VARIATIONS

Substitute ¼ cup almond flour with millet flour. Use pecans or Brazil nuts instead of walnuts. Opt for maple syrup instead of molasses for a lighter-colored cracker.

SERVING SUGGESTIONS

These crackers are incredibly versatile and pair well with savory and sweet toppings. Because of their ability to complement a variety of meals, you might be tempted to make a large batch.

PLANNING AHEAD

These crackers will store in an airtight container in a cool place for up to one month or can be frozen. To refresh, place frozen crackers on a cookie sheet and bake at 350°F  for 5 minutes.