Description

This Seed Crackers recipe offers a wholesome and crunchy snack packed with a nutritious blend of raw pumpkin seeds, sesame seeds, sunflower seeds, chia seeds, and flax meal. Enhanced with flavorful herbs and spices, these crackers are bound together with psyllium husk powder and baked to perfection. Ideal for a healthy snack or appetizer, they are gluten-free, easy to make, and store well for up to a week.

Ingredients

Scale

Seeds and Dry Ingredients

1 cup raw pumpkin seeds
½ cup sesame seeds
½ cup sunflower seeds
¼ cup chia seeds
¼ cup ground flax meal (ground flax seeds)
2 tablespoons psyllium husk powder
1 teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon dried rosemary
1 ¼ teaspoons salt
½ teaspoon black pepper

Wet Ingredients

1 ½ cups warm water

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Instructions

Preheat Oven: Preheat your oven to 325°F (163°C). Line two large baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
Mix Dry Ingredients: In a large bowl, combine the pumpkin seeds, sesame seeds, sunflower seeds, chia seeds, ground flax meal, psyllium husk powder, salt, garlic powder, onion powder, dried rosemary, and black pepper. Stir until all ingredients are evenly distributed.
Add Water and Bind: Pour 1 ½ cups of warm water into the seed and spice mixture. Stir thoroughly until well combined. Let the mixture rest for 20 minutes to allow the psyllium husk and flax meal to absorb the liquid and create a thick, gel-like binder.
Spread Mixture: Evenly spread the hydrated seed mixture onto the prepared baking sheets. Press it down firmly to form a uniform, thin layer about ⅛ inch thick and approximately 10 by 13 inches in size. This ensures even baking and crispiness.
Bake and Rotate: Place the baking sheets in the oven and bake for 60 to 75 minutes. Rotate the pans halfway through baking to promote even cooking. For neatly shaped crackers, score the mixture gently with a knife or pizza cutter after 25 to 30 minutes of baking, then continue baking until done.
Cool and Store: Remove the baking sheets from the oven and let the seed crackers cool completely on the pans. Once cooled, break them apart along the scored lines if scored, or simply into bite-sized pieces. Store in an airtight container at room temperature for up to one week to maintain freshness and crunch.

Notes

Ensure the mixture is spread evenly and pressed down firmly for the best texture and even baking.
Scoring the crackers partway through baking helps achieve uniform cracker shapes and easier breaking.
Store baked seed crackers in an airtight container to keep them crispy; otherwise, they may become soft or stale.
This recipe is naturally gluten-free and vegetarian.
You can customize herbs and spices according to your taste preferences.