Description
This healthy seed crackers recipe is gluten free, paleo and vegan - perfect for kids and adults!
Ingredients
Scale
- 1/2 cup raw sunflower seeds
- 1/4 cup raw pumpkin seeds
- 2 Tbsp sesame seeds
- 1 Tbsp chia seeds
- 2 Tbsp tapioca flour
- 1/2 Tbsp dried rosemary
- 1/2 Tbsp dried oregano
- 1/2 tsp salt
- 2 Tbsp water
- 1 tsp olive oil
Instructions
- Preheat oven to 350 degrees F.
- In a food processor, combine sunflower seeds, pumpkin seeds, sesame seeds and chia seeds. Blend to a coarse flour.
- Add in remaining cracker ingredients. Blend the dough, stopping every now and then to scrape the sides until the dough is well mixed.
- Remove the dough from the food processor and roll it into a ball. Roll the dough between two sheets of parchment paper to about 1/8" thick.
- Remove the top sheet of parchment paper and cut the crackers using a large knife or pizza cutter. Transfer the crackers (on the parchment paper) to a baking sheet.
- Place the crackers in the oven and bake at 350 degrees for 10 minutes. After 10 minutes, take the crackers out, flip them and then bake for another 5-10 minutes.
- Cool the seed crackers on a wire cooling rack to room temperature.
- Best stored in an air-tight container (room temperature) up to one week.