I've found chia seeds make nice eyes, but only if you have the patience to drop them into place with tweezers. Be vigilante once the crackers are in the oven, they go from undercooked to burnt in a flash, so you need to watch them closely. Use a mix of whatever seeds you like, I used a sesame-heavy bunch of seeds left in the bottom a container of my favorite seed-crusted crackers. I should also mention, for those of you who would like to do a nut-free version, Crystal wrote to me and said she had great success using the following substitutions: she substituted McCann's quick oats (pulsed in a food processor a little bit with the shredded coconut) for the nuts, and upped the amount of coconut oil by 1 1/2 teaspoons to make up for the nut fat.
1 packet of extra-large wonton wrappers
1/4 cup natural sugar, evaporated cane sugar
1 1/2 teaspoons ground ginger
1/4 teaspoon fine grain sea salt
1 organic egg
tiny splash of heavy cream
1/4 cup mixed seeds
Special equipment: cookie cutters
Preheat oven to 350 degrees and place racks in the middle. Line a couple baking sheets with Silpats or parchment paper.
In a small bowl combine the sugar, ginger, and salt. In a separate bowl whisk the egg and cream together. Cut the wonton wrappers into various shapes using the cookie cutters. Brush the wontons with a thin glaze of the egg wash and be sure to get anyplace you want seeds to stick. Sprinkle each cracker with seeds, and then a generous dusting of the sugar mixture.
Move the crackers into a single layer on the baking sheets and bake until the wontons are golden and crisp 5 to 8 minutes. Don't let them burn!
101 Cookbooks http://www.101cookbooks.com/