not rated
- 1/2 cup pumpkin seeds (pepitas)
- 1 cup ground flax seeds
- 1/3 cup sesame seeds
- 1/4 cup chia seeds
- 1 tsp salt
- 1 1/4 cup water
ADDITIONAL FLAVORINGS
- Herbs and spices, Add up to 2 tbsp of your favorites. I added 1/2 tsp ground garlic, 1/2 tsp ground onion, 1 tsp dried thyme and 1 tsp dried basil
-
Preheat your oven to 200 degrees fahrenheit.
-
Add the pumpkin seeds to a food processor and pulse several times, until it resembles coarse sand.
-
In a large mixing bowl, add the pumpkin seeds and all remaining ingredients. Stir together for a minute, until the seeds start to gel together.
-
Get two 11x17 baking sheets and set aside. Place half the mixture on a large piece of parchment paper. Place another piece of parchment paper on top and roll to your desired thickness. Repeat with the other half.
-
Use a knife to score the mixture into evenly sized pieces.
-
Place the parchment sheets with the cracker mixture onto the baking sheets and cook for 2 1/2 to 3 hours or until fully dehydrated, rotating the pans half-way through. Allow crackers to cool completely, then break apart.
LISA'S TIPS
Store the crackers for up to two weeks in a sealed container in the pantry.
NUTRITION
CALORIES: 190kcal, CARBOHYDRATES: 9g, PROTEIN: 6g, FAT: 15g, SATURATED FAT: 1g, SODIUM: 300mg, POTASSIUM: 245mg, FIBER: 8g, VITAMIN C: 0.1mg, CALCIUM: 147mg, IRON: 2.8mg
Downshiftology
Added on July 3, 2022