Seed Crackers

Ingredients

• 1 cup pumpkin seeds
• 1 cup sunflower seeds
• 1 cup sesame seeds
• 1 1/2 cups almond pulp (this is the amount of pulp from making almond milk)
• 1 tsp flaky sea salt
• 1 tsp fine sea salt
• 3 tbsp psyllium husks
• 1/3 cup water
• 2 tbsp melted coconut oil

Preparation

• Preheat oven to 300F
• Pulse pumpkin seeds in food processor; transfer to bowl; add sunflower seeds, sesame seeds, and flaky salt.
• Blend almond pulp, psyllium husks, water, oil, and fine sea salt in food processor. Scrape sides, blend again. Add to bowl.
• Mix ingredients well with your hands
• Put parchment paper on baking sheet; add half of the dough
• Place another piece of parchment paper on top; flatten into cracker sheet
• Remove top sheet of parchment paper; put baking sheet in oven
• Bake for 20 minutes; flip cracker; bake for 20 minutes
• Let cracker cool; break into shards
• Repeat with second half of the dough

Variations

• Sub 3/4 cup hemp hearts and 1/4 cup chia seeds for sesame seeds

Notes

• You can get psyllium at whole foods

Sources

Whole Food Cooking Every Day