Crunchy Seed Crackers

All Recipes

Healthy Snacks

Prep Time

1 hour

Cooking Time

1 hour

Yields

2 baking sheets

Ingredients

3/4 cup organic sunflower seeds

3/4 cup organic pepitas (or pumpkin seeds) (these are delicious!!)

1/2 cup quinoa (this is my favorite brand)

1/2 cup flax seeds

1/4 cup poppy seeds

1/4 cup chia seeds (find them here)

2 tablespoons of everything but the bagel seasoning (my new favorite seasoning, get it here)

1 teaspoon mustard seeds

1 teaspoon fennel seeds

1 teaspoon cumin seeds

1 1/2 cups warm water

1/2 to 1 tablespoon sea salt (optional)

Directions

Turn on your oven to 300 degrees and line two baking sheets with parchment paper. Set aside.

Place the first 10 ingredients into a medium-sized bowl and mix with a spoon. Add the warm water to the seed mixture and stir until combined. Soak the seeds for 1 hour, stirring the batch every 15 minutes to incorporate all of the water.

Divide the seed mixture between the two pans. Using the back of a spoon or an off-set spatula, spread the seed mixture evenly across the pans, and as thin as you can. If using, sprinkle the salt evenly over the seed mixture.

Bake for one hour, or until firm and crisp. Let the seed crackers cool on the pans and then break them into pieces. Store in an airtight container.

Notes

I have used only unsalted seeds in this recipe, hence why I sprinkled some salt over the top. If you are watching your sodium intake, you can completely omit the salt altogether. You can use any seed combination (up to 3 cups) that you like, just make sure to use a variety of large and smaller-sized seeds. You will also need to use at least 3 tablespoons of chia seeds to keep the mixture together.

Credit

https://www.girlontherange.com

Print Recipe