Ingredients:
1 cup pumpkin seeds (raw)
1 cup sunflower seeds (raw)
1/2 cup flax seeds (raw)
1/2 cup chia seeds
1/2 cup hemp hearts
1 Tbsp psyllium husk powder (optional)
1/2 tsp black pepper
1 tsp sea salt
1/4 tsp chili powder
1 Tbsp unrefined coconut oil (melted)
1 cup water
Directions:
Preheat oven to 150 degrees.
Line cookie sheet with parchment paper.
Add all ingredients in a big bowl, adding water last. Stir and let sit for 10 minutes.
Spread mixture evenly with spatula flattening it to about 1/8 inch thickness. Use pizza cutter to cut into squares or desired serving pieces.
Place in oven for 30 minutes. Take out and flip by placing another piece of parchment on top and then another cookie sheet, and then quickly flip to bake other side on new cookie sheet.
Place back in oven for another 30 minutes or until desired crisp.
This recipe can definitely be adjusted according to what seeds or spices you have or like. The more the merrier I always say! But if you don’t have all of them, no worries. However, it is helpful to include chia seeds as they become gelatinous with water and can help bind the crackers better so they don’t become crumbly. Another trick to help bind the crackers is take out a small amount of the sunflower or pumpkin seeds and blend to a powder. Then add to the mix.
Also, regarding the pumpkin seeds and sunflower seeds, I tend to soak them prior for a few hours before adding to mix. This makes them easier to digest (yes, that means you won’t see any of those bad boys in the toilet after eating a bunch!).
Finally, for those who have a dehydrator (that’s me!), this works perfectly well at 135 degrees, and still manages to crisp and taste delicious.
I invite you to explore and try these as an amazing snack or appetizer. Enjoy!
