| 10 | 205 | 316 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 3 h 10 min | 4 |
| 1 cup | Flaxseeds |
| 3 tbsp | Chia seeds |
| 1 cup | Water, filtered |
| 3 tbsp hulled | Sunflower seeds |
| 3 tbsp | Pumpkin seeds (pepitas) (or crushed almonds, walnuts, other nuts or seeds) |
| 1 1/2 tsp | Sea Salt |
| 1 tsp | Black pepper |
| 1 tsp | Onion powder |
| 1 tsp | Garlic powder |
| 1 tsp | Rosemary, dried |
1. Preheat oven to 200F. Line a baking sheet with parchment paper.
2. In a large bowl, soak flax and chia seeds in 1 cup water for 15-20 minutes. This is very important to bind the ingredients.
3. After flax & chia are done soaking, add the rest of the ingredients and mix well. You will probably have to use your hands!
4. Spread the mixture as evenly as you can on the lined baking sheet. You will want the layer to be about ¼ inch thick.
5. Bake at 200F for an hour and a half. Flip it over carefully using a spatula. Once it’s flipped over, bake for another hour and a half.
6. Turn off the oven and let rest for 5 minutes in oven. Take out and let cool to touch.
7. It can now be broken into cracker sized pieces. Don’t worry, they will be uneven!
8. Store in an airtight container and enjoy within 7-10 days of baking.
Try experimenting with different flavors!
Add cumin, cayenne, chili powder for a spicy cracker that goes great with guacamole
Add nutritional yeast for a "cheesy" chip
Add dill and then dip the cracker in cream cheese
| Meat Alternative | 2.0 |
