Quinoa crackers

I love discovering new ways to make snacks something new and not so traditional. In this case crackers. I have been following Pamela Salzman recently and am inspired to branch out more, try new recipes and explore even more new ways to make healthy and interesting food.
She makes a quinoa brittle to go with a fall type salad. I made a few modification to the brittle and my son called them crackers. Happily I concur.
Ingredients:
1/2 cup uncooked quinoa
3 tbsp. raw pumpkin seeds
2 tbsp. hemp hearts
2 tbsp. flax seeds
2 tbsp. chai seeds
2 tbsp. chopped pistachios
1 tsp chopped thyme
1/2 tsp sea salt
1/4 c. brown rice syrup
1 tbsp. unrefined coconut oil, melted
Preheat oven to 325 degrees.
Line a baking sheet with parchment paper or I used a Silpat.
In a medium bowl mix all ingredients except for oil and syrup.
In a separate bowl whisk together the oil and syrup. Pour over quinoa mixture and stir until combined.
Pour onto baking sheet and spread out evenly about 1/4 inch layer using a spatula (use a little water or cooking spray on it if needed). Bake about 18-20 min. Allow to cool , break into pieces. Store in air tight container.
Enjoy!