Ingredients
Units
Scale
- 1/2 cup raw hulled sunflower seeds
- 1/4 cup raw hulled pumpkin seeds
- 1/4 cup chia seeds
- 1/4 cup flax seeds
- 1/2 teaspoon sea salt
- 1 teaspoon dried garlic
- 3/4 cup water
- Nonstick cooking spray
Instructions
- In a large mixing bowl, combine the sunflower seeds, pumpkin seeds, chia seeds, flax seeds, salt, garlic, and water. Stir to combine. Let the mixture sit for at least 20 minutes to thicken before moving onto the next step.
- Preheat your oven to 300°F. Line a baking sheet with parchment paper. Spray the top of the parchment paper lightly with nonstick cooking spray.
- Stir the seed mixture and transfer it onto the baking sheet. Use a spatula to smooth the surface of the mixture so it is about ¼-inch in height. Then, use a knife to score cracker shapes into the mixture.
- Place the baking sheet in the oven for 50-60 minutes, or until the tops of the crackers start to turn a golden brown.
- Remove the baking sheet from the oven.
- Lay the parchment paper with the crackers on a cooling rack for 20-30 minutes to let the crackers cool completely.
- Then, once the crackers are cool, remove them from the parchment paper and use your hands to break the crackers into pieces.
- Enjoy immediately, or place the crackers in an airtight container and store for up to 7 days.
Notes
- Feel free to adjust the types of seeds you use in this recipe. But, use at least ¼ cup of chia seeds to help the mixture stick together.
- You can use either whole or ground flax seeds in this recipe, but I recommend using whole flax seeds to get more texture in the crackers.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Snack
- Method: Oven
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size:
- Calories: 108
- Sugar: 0.1 g
- Sodium: 119.6 mg
- Fat: 8.8 g
- Saturated Fat: 1 g
- Carbohydrates: 5.2 g
- Fiber: 3.9 g
- Protein: 3.8 g
- Cholesterol: 0 mg