Seed Crackers

Credit: Lazy Cat Kitchen

Back story: I have tried several different seed cracker recipes since going gluten-free, and these have been at the #1 spot for a while. I hope you enjoy them as much as I do!

Tidbit: Nutritional yeast is a complete protein on it's own and the chickpea flour and pumpkin seeds combined make a complete protein, making this a double winner!

• Vegan

• Gluten Free

Equipment:

• Mixing bowl

• Knife

• 9x13 pan

Ingredients:

• 3 tbsp ground flax seeds 

• ½ cup water

• 1 cup raw sunflower seeds

• 1 cup raw pumpkin seeds

• 2 tbsp white sesame seeds

• ¼ tsp black pepper

• ¾ tsp fine sea salt

• ¼ tsp paprika

• ½ tsp garlic powder

• ¼ tsp onion powder

• ½ tsp crushed dry rosemary

• 2 tbsp nutritional yeast 

• 2 tbsp chickpea flour

• 2 tbsp olive oil

Steps:

1. Place ground flax seeds in a large mixing bowl, stir in 6 tbsp of water and set aside in the fridge for a few minutes. This allows the mixture to thicken into flax eggs.

2. Preheat your oven to 350° F oven and line 9x13 baking tray with parchment paper.

3. Mix all the dry ingredients (all ingredients except the olive oil and flax seed/water mixture) and stir up well.

4. Once flax eggs mixture are thickened, add it and the olive oil to the seed mixture. Stir until all the ingredients are evenly distributed.

5. Place the mixture on the prepared baking tray and use a spatula to spread the mixture evenly throughout the baking tray. Make sure it’s evenly compressed with no gaps; it should take up the entire sheet.

6. Bake for about 15 minutes, take out of the oven and using a sharp knife, make shallow markings on the mixture in the places you’d like to cut into individual pieces later.

7. Return to the oven for another 15 minutes, take out of the oven and if brown/crispy, remove outside pieces. I recommend returning the middle pieces to the oven for another 10 minutes, until browned. If the outside pieces are not fully cooked, just put the entire tray back in for another 10 minutes

8. Allow the crackers to cool – they will crisp up as they cool.

9. Cut and store in an airtight container.

Notes

You can use other herbs (thyme, oregano, fennel seeds, etc) and/or chili flakes