Ingredients
- 1/2 cup sesame seeds
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 1/2 cup chia seeds
- 2 Tablespoons ground flax seeds
- 1/2 teaspoon salt
- 1–3 teaspoons fine powdered herb/seasoning (e.g. onion, garlic powder, cajun seasoning — mix and match) OR 2–3 teaspoons dried flake herbs (e.g. dried Italian seasoning, thyme, oregano, dill)
- 1 cup plus 4 Tbls hot water (boil then let stand and cool for 5–10 minutes)
- Parchment paper and baking sheets
Optional: Extra Crunchy Addition
- 1/2 cup arrowroot (available in most health sections of grocery or baking section)
- 1/4 cup quality olive oil
Arrowroot is naturally gluten free and derived from the Maranta Arundinacea plant. It is a good source of protein, high in Folate (B9), high in fiber, low in calories, and will not significantly impact insulin levels.
Directions
- Heat oven to 275 degrees.
- Combine all seeds, salt, and seasoning (and arrowroot if using) and mix to blend. Add water (and olive oil if using) and blend. The mixture will be wet and runny at first but will thicken as it stands, thanks to the chia and flax which act as a binding agent. Allow mixture to set and thicken for about 15–20 minutes, stirring 1–2 times.
- Place parchment paper on a large baking sheet and spread mixture to a thin layer of 1/4 inch. Fill in any holes by borrowing from the edge and pressing gently.
- Bake at 275° for 60 minutes.
- Remove from oven and gently turn cracker sheet (see turning method below).
- At this point you may score the cracker sheet with a knife or pizza roller for uniform pieces, or simply break into rustic pieces when done.
- Once turned, bake for an additional 45–75 minutes.
Turning Method
Place another sheet of parchment paper over the cracker sheet, then cover with a second baking sheet of the same size. With protected hands, flip the "sandwiched" baking sheets so the underside is now exposed. Place back in oven and bake for the additional time. When done, simply break into rustic pieces.
Tips
You will know they are done when they turn golden. You can also break off a small piece and test for crunch. You may turn the oven off and leave crackers for an additional 30–60 minutes — they will continue to crisp without burning. These crackers keep fresh and delicious in an airtight container for up to a week.
These crackers are a fantastic grab-and-go snack, can be used as a base for spreads like hummus or guacamole, or as a cracker for canapé-style hors d'oeuvres. Store up to 10 days in an airtight container. No need to refrigerate.