Seed & Nut Crackers
Ingredients
Units
Scale
- 1/4 cup almonds (roughly chopped)
- 1/4 cup pecans (or other nuts)
- 1/4 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 1/4 cup flaxseed
- 1/4 cup flaxseed meal
- 1/4 cup chia seeds
- 1 1/2 tbsp coconut oil, melted
- 1/2 tsp salt
- 3/4 cup warm water
Instructions
- Pulse first 3 ingredients (almonds, pecans, pumpkin seeds) in food processor until it resembles coarse flour.
- Grind flax in coffee mill or mortar and pestle until broken down.
- Mix everything together.
- Roll with rolling pin between two sheets of parchment to 1/4″ thick. Don’t go too thin, or the cracker won’t hold together once baked.
- Optional: Score/lightly cut into crackery shapes before baking for evenly sized crackers.
- Sprinkle with a little more salt before baking.
- Bake at 170° C / 350° F for 20 minutes on parchment.
- Flip cracker sheet over after 20 minutes.
- Bake another 10 minutes until dry and crisp.