I like crackers. But since I don’t eat grains, I’ve switched to seed crackers. Seed crackers are great and really hit the “crunchy” cravings that come up. Top them with some tuna salad, dip them into some guacamole or even stack them with your favorite salami.
But here’s the deal. Well, actually there is no deal because seed crackers are expensive. Many of the commercial seed crackers average over $5 a box.
So here’s a recipe you can use to save some money and make your own seed crackers. It’s called a super seed cracker because it contains a variety of highly nutrition seeds.
Pumpkin seeds are high in magnesium, zinc and omega-3 fats.
Flax seeds contain manganese, Vitamin B1 and omega-3 fats.
Sunflower seeds contain Vitamin E, copper and folate.
Chia seeds contain magnesium, copper, calcium and omega-3 fats.
Eating this super seed combo will provide the fiber and fat to keep you full. You can prepare this cracker in your oven or in your food dehydrator. Store this cracker in containers with a lid.
1 cup raw pumpkin seeds
1 cup raw sunflower seeds
1/2 cup ground flaxseed (grind in a coffee grinder)
1/2 cup whole flaxseed
1/2 cup chia seeds
1 cup water
2 tsp tamari sauce
1/2 to 1 tsp sea salt
2 tsp Wild Tree Adobe Seasoning
In a large bowl, combine all the dry seeds. Pour the water over the seeds and let sit for at least 2 hours to form a gel mixture. Once the seeds have soaked, add in the tamari sauce and seasonings. Stir to evenly distribute the seasoning.
Spread out evenly on your food dehydrator sheets. Dehydrate at 105 degrees for 12 to 16 hours. Using this method keeps the seeds in this cracker “raw”.
Pre-heat the oven to 400 degrees. Take a cookie sheet and line it with wax or parchment paper. Spread the seed mixture on the cookie sheet keeping the thickness of the cracker uniform. Then take a pizza cutter to score the cracker mixture so you can break it apart later. Bake for 20 minutes.