Multi seed crackers consist of a delicate balance of sesame, flax, chia, hemp, pumpkin and sunflower seeds, enchanting the palate and captivating the senses from the very first crunch. In my constant quest for crispiness, this beloved medley of seeds satisfies my cravings like no other.
Multi Seed Crackers:
- 1/4 cup whole flax seeds
- 1/4 cup chia seeds
- 1 cup filtered water
- 1/2 cup raw sunflower seeds
- 1/2 cup raw pumpkin seeds
- 1/4 cup raw hemp seeds
- 1/3 cup raw sesame seeds
- 1 teaspoon sea salt
- Oven: preheated to 350 degrees F
- Parchment paper
- Baking sheet
Preheat the oven to 350 degrees F.
Combine the flax seeds, chia seeds, and water in a medium bowl and let sit untouched for 5 minutes, until thick and gelatinous.
Add the sunflower, pumpkin, hemp, sesame seeds and salt and stir until well incorporated. Line a baking sheet with parchment paper and spread the mixture evenly across the surface, as thinly as possible. Using a knife, score the cracker mixture into equal parts, making two vertical cuts (which will divide it into three parts) and two horizontal cuts (which will divide it into nine parts). This helps keep the cracker cooked equally throughout, rather than being undercooked in the middle.
Bake for 30 minutes, then flip the two large crackers and bake for another 30 minutes to achieve uniform toasting.
Let cool and break off pieces as desired. Store these multi seed superfood crackers in an airtight container.
- These crackers can be enjoyed with a selection of my soup recipes, including my spiced chicken pumpkin soup, carrot bell pepper soup, and bone broth cioppino.
- Seed crackers also pair well with a smear of my kale basil pistachio pesto, and bell pepper cashew sauce, both of which feature nutritional yeast (a gluten-free, dairy-free cheese alternative packed with B vitamins).