As much as I’ve found unique ways to satisfy my cravings given my restrictions, my constant quest for crunchy foods remains unfulfilled. Perhaps it was my obsession with burnt toast in my previous life that still haunts me; regardless, no amount of crackling kale chips can suffice. Then, while snacking in New York, I stumbled upon the epitome of bread baskets at Cafe Clover, a clean eating haunt in the West Village known for their simplicity and purity of ingredients. Crisp crackers made entirely of seeds were innocently presented to me by my server, although our quick exchange of glances revealed shared knowledge that I was moments away from addiction. I’ve worked to replicate the recipe and achieve that delicate balance of sesame, flax, chia, pumpkin and sunflower seeds that enchanted my palate from the very first crunch. A smear of cashew cheese only enhances the magic.
- 1/4 cup whole flax seeds
- 1/4 cup chia seeds
- 1 cup filtered water
- 3/4 cup raw sunflower seeds
- 1/2 cup raw pumpkin seeds
- 1/4 cup raw sesame seeds
- 1 teaspoon Pink Himalayan or Celtic sea salt
- Oven: preheated to 350 degrees
- Parchment paper
- Baking sheet
Preheat the oven to 350 degrees.
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, 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. Try to achieve approximately 1/8 inch in thickness. 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 in an airtight container.