No flour, no sugar, just the good stuff!
This has to be one of the easiest snacks to whip up, granted, you'll have to be patient while waiting for them to "dehydrate" in the oven but they are worth the wait! The first time I made them, my friends couldn't believe how few ingredients were involved:
How can you have a cracker that doesn't have some sort of flour in it?! –My Friends :)
There are actually lots of seed crackers on the internet but this is the first one I ever tried and after trying a few others it is still my favorite recipe. It's easy, nutrient dense, and it's fun to change up the spices. Added bonus is you can make them thicker for scooping up hummus, pate or dips or roll them thinner for a crunchy snack by themselves.
Flax, sesame and chia seeds are nutrient dense & packed with fiber. They are great sources of plant protein, omega-3 fatty acids, antioxidants, and other beneficial plant compounds. Pumpkin seeds (pepitas) have the added benefit of being very high in magnesium. Seeds are tiny powerhouses!
The benefits of consuming seeds may include better digestion, better blood sugar levels, healthier heart, stronger bones and protection against certain types of cancer. I recently did a blog post about Cumin seeds (you can check that out HERE)
Easy Flax Seed Crackers
1 cup ground flax seeds
1/2 cup pumpkin seeds
1/3 cup sesame seeds
1/4 cup chia seeds
1 teaspoon pink Himalayan or sea salt
1 1/4 cup water
Additional Flavorings (this is where you can make it your own!)
Herbs & Spices- add up to 2 tbsp of your favorites. I used 1 tsp of dried thyme, 1 tsp of dried basil (both from my garden!), 1/2 tsp ground onion & 1/2 tsp garlic powder
Preheat the oven to 200°F
If you are using whole flax seed, grind them up in a coffee grinder.
Add the pumpkin seeds to a food processor and pulse a few times until it resembles coarse sand.
In a large mixing bowl, add all of the dry ingredients and mix thoroughly.
Add in the water and stir until the seeds start to gel together.
Place half the mixture on a large piece of parchment paper. Place another piece on top and roll out to desired thickness. Repeat with the other half.
Place the sheets of parchment with the rolled out mixture onto the cookie sheets.
Use a knife to score the crackers so that they break apart evenly.
Cook for 2 1/2 to 3 hours or until fully dehydrated.
Store them in an airtight container for up to 1 week.
Thanks for checking out this recipe. If you are looking for a healthy snack, this is the one! Let me know if you try them and if you changed up anything. :)