Multi-Seed Crackers
Multi-Seed Crackers
Ingredients
For the Crackers
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 1/4 cup flax seeds
- 1/4 cup chia seeds
- 2 tablespoons white sesame seeds
- 2 tablespoons black sesame seeds
- 2 tablespoons hemp seeds
- 1 tablespoon psyllium husk
- 1/2 teaspoon salt
- 1 1/4 cups water
Instructions
- 1
Preheat your oven to 325°F (160°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 325
- 2
In a large glass mixing bowl, combine the pumpkin seeds, sunflower seeds, flax seeds, chia seeds, white sesame seeds, black sesame seeds, hemp seeds, psyllium husk, and salt. Mix thoroughly with a spoon to ensure all dry ingredients are well combined.
⏱️ 3 min
- 3
Add the water to the seed mixture. Stir well until all the seeds are moistened and the mixture forms a thick, cohesive paste. Let the mixture sit for 5 minutes to allow the chia and flax seeds to absorb the water and thicken.
⏱️ 7 min
- 4
Pour the wet seed mixture onto a fresh sheet of parchment paper placed on a flat, clean surface. Place a second sheet of parchment paper directly on top of the seed mixture.
⏱️ 2 min
- 5
Using your hands, gently press down on the top parchment paper to spread the mixture slightly. Then, use a rolling pin to roll the seed mixture out very thinly and evenly between the two sheets of parchment paper. Aim for a thickness of about 1/16 to 1/8 inch for crispy crackers.
⏱️ 5 min
- 6
Carefully remove the top sheet of parchment paper. Using a multi-wheel cutter or a sharp knife, score the thin sheet of seeds into desired cracker shapes (rectangles or squares). Do not cut all the way through, just score the lines to make breaking easier after baking.
⏱️ 3 min
- 7
Carefully transfer the bottom parchment paper with the scored seed mixture onto the prepared baking sheet.
⏱️ 1 min
- 8
Bake for 30-45 minutes, or until the crackers are golden brown and completely crispy. Baking time may vary depending on your oven and the thickness of your crackers. If the crackers are not fully crisp after this time, you can turn off the oven and leave them inside for an additional 15-20 minutes as the oven cools.
⏱️ 45 min•🌡️ 325
- 9
Once baked, remove the baking sheet from the oven and let the crackers cool completely on the parchment paper on a wire rack. As they cool, they will become even crispier.
⏱️ 15 min
- 10
Once cooled, gently peel the large sheet of seed crisps off the parchment paper. Break them along the scored lines or simply crack them apart into individual crackers. Store in an airtight container at room temperature for up to 1 week.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Multi-Seed Crackers
Ingredients
For the Crackers
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 1/4 cup flax seeds
- 1/4 cup chia seeds
- 2 tablespoons white sesame seeds
- 2 tablespoons black sesame seeds
- 2 tablespoons hemp seeds
- 1 tablespoon psyllium husk
- 1/2 teaspoon salt
- 1 1/4 cups water
Instructions
- 1
Preheat your oven to 325°F (160°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 325 - 2
In a large glass mixing bowl, combine the pumpkin seeds, sunflower seeds, flax seeds, chia seeds, white sesame seeds, black sesame seeds, hemp seeds, psyllium husk, and salt. Mix thoroughly with a spoon to ensure all dry ingredients are well combined.
⏱️ 3 min - 3
Add the water to the seed mixture. Stir well until all the seeds are moistened and the mixture forms a thick, cohesive paste. Let the mixture sit for 5 minutes to allow the chia and flax seeds to absorb the water and thicken.
⏱️ 7 min - 4
Pour the wet seed mixture onto a fresh sheet of parchment paper placed on a flat, clean surface. Place a second sheet of parchment paper directly on top of the seed mixture.
⏱️ 2 min - 5
Using your hands, gently press down on the top parchment paper to spread the mixture slightly. Then, use a rolling pin to roll the seed mixture out very thinly and evenly between the two sheets of parchment paper. Aim for a thickness of about 1/16 to 1/8 inch for crispy crackers.
⏱️ 5 min - 6
Carefully remove the top sheet of parchment paper. Using a multi-wheel cutter or a sharp knife, score the thin sheet of seeds into desired cracker shapes (rectangles or squares). Do not cut all the way through, just score the lines to make breaking easier after baking.
⏱️ 3 min - 7
Carefully transfer the bottom parchment paper with the scored seed mixture onto the prepared baking sheet.
⏱️ 1 min - 8
Bake for 30-45 minutes, or until the crackers are golden brown and completely crispy. Baking time may vary depending on your oven and the thickness of your crackers. If the crackers are not fully crisp after this time, you can turn off the oven and leave them inside for an additional 15-20 minutes as the oven cools.
⏱️ 45 min•🌡️ 325 - 9
Once baked, remove the baking sheet from the oven and let the crackers cool completely on the parchment paper on a wire rack. As they cool, they will become even crispier.
⏱️ 15 min - 10
Once cooled, gently peel the large sheet of seed crisps off the parchment paper. Break them along the scored lines or simply crack them apart into individual crackers. Store in an airtight container at room temperature for up to 1 week.
⏱️ 4 min