Makes: 1 sheet pan (20–30 crackers)
Prep Time: 10 minutes
Bake Time: 45–55 minutes
Ingredients:
- 1/2 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 1/3 cup sesame seeds
- 1/4 cup chia seeds
- 1/4 cup flaxseed meal (or whole flaxseeds)
- 1 cup water
- 1/2 teaspoon salt
- Optional add-ins:
- 1 tsp dried herbs (rosemary, thyme, oregano)
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- Everything bagel seasoning (for topping)
Instructions:
- Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper.
-
Mix the seeds:
In a large bowl, combine sunflower seeds, pumpkin seeds, sesame seeds, chia seeds, and flaxseed meal. Add salt and any optional seasonings. -
Add water:
Pour in the water and stir.
Let the mixture sit for 10 minutes — the chia and flax will absorb the water and create a thick, gel-like dough. -
Spread the mixture:
Transfer the dough onto the parchment-lined baking sheet.
Use a spatula to spread it out evenly and thinly (the thinner, the crispier!). -
Score the crackers (optional):
Use a knife or pizza cutter to lightly mark cracker shapes before baking. -
Bake:
Bake for 45–55 minutes, or until dry, firm, and golden.
If the edges brown faster, remove them and continue baking the center. -
Cool completely:
Let the cracker sheet cool fully, then break into pieces.
Storage:
- Store in an airtight container at room temperature for up to 1 week.
- For extra crispness, re-toast in the oven for 5 minutes before serving.
Serving Ideas:
- With hummus
- With cheese or cottage cheese
- With guacamole
- As a base for smoked salmon
- With peanut butter or almond butter
