How to make
Beat the egg in a large bowl and set aside 1 tbsp. of it for spreading.
Mix it with the melted butter, olive oil, grated cheese and water.
Then add the mixed flour with the soda and salt.
Knead the dough along with the pumpkin and flax seeds and roll it out.
Cut the corn crackers and place them on a baking tray lined with baking paper.
Spread them with the egg and sprinkle with sesame seeds.
Bake them for about 15 minutes at 390°F (200°C).
The crunchy gluten-free crackers are very tasty.
