SEED CRACKERS

Snack on these protein packed SEED CRACKERS! Gluten-free, CRISPY, easy to make & so much CHEAPER than store bought! Full video on YT & recipe in bio! Gluten-Free Seed Crackers (makes 65 or 290g)⁠ ½ cup ground flaxseed (or flaxseed meal)⁠ ¼ cup chia seeds⁠ ¼ cup hemp hearts (sub with more sesame seeds if needed)⁠ ¼ cup sunflower seeds⁠ ¼ cup pumpkin seeds⁠ ¼ cup sesame seeds⁠ ½ cup quick oats (ensure certified gluten-free if needed)⁠ 2 tsp dried oregano⁠ 1 tsp cumin seeds⁠ ½ tsp garlic powder⁠ ½ tsp salt⁠ 1 ¼ cup filtered water⁠ ⁠ •If you prefer to omit the oats, substitute with almond flour. Other gluten-free flours May work as well but I haven’t tried them. You can also sub the oats with more ground flax and/or chia seeds. ••Preheat your oven to 325 degrees F.⁠ In a large bowl, combine all your seeds, oats, and spices. ⁠ Pour 1 1⁄4 cup water over the mixture. Soak for 10 min to absorb the water and bind together.⁠ Scoop the seed mixture onto two baking sheets covered with parchment paper. Spread the mixture as thinly and evenly as possible. ⁠ Bake for 50 min. After 25 min, turn the pans and cut the crackers with a pizza cutter.⁠ Remove from the oven when lightly browned, firm, and the crackers are dry to the touch. ⁠ Allow to cool completely on the pan before separating into individual crackers.⁠ Store in an airtight container on the counter for 2-3 weeks or longer in the fridge.⁠

Great

% Daily Values based on a 2,000 calorie diet

Step 1

•If ayou prefer to omit the oats, substitute with almond flour. Other gluten-free flours May work as well but I haven’t tried them. You can also sub the oats with more ground flax and/or chia seeds. ••Preheat your oven to 325 degrees F.⁠

Step 2

In a large bowl, combine all your seeds, oats, and spices. ⁠

Step 3

Pour 1 1⁄4 cup water over the mixture. Soak for 10 min to absorb the water and bind together.⁠

Step 4

Scoop the seed mixture onto two baking sheets covered with parchment paper. Spread the mixture as thinly and evenly as possible. ⁠

Step 5

Bake for 50 min. After 25 min, turn the pans and cut the crackers with a pizza cutter.⁠

Step 6

Remove from the oven when lightly browned, firm, and the crackers are dry to the touch. ⁠

Step 7

Allow to cool completely on the pan before separating into individual crackers.⁠

Step 8

Store in an airtight container on the counter for 2-3 weeks or longer in the fridge.⁠