Easy Homemade Seed Crackers Perfect for Paleo & Keto Diets 🌱💪
Ingredients:
1 cup / 135g raw sunflower seeds
1/2 cup / 55g whole flaxseeds
1/4 cup / 40g chia seeds (optional, for extra crunch)
2 tablespoons / 16g psyllium husk powder (optional, helps bind)
1 teaspoon / 5g sea salt
1/2 teaspoon / 2g garlic powder (optional)
1/2 teaspoon / 2g onion powder (optional)
1 cup / 240ml warm water
Directions:
1. Preheat oven to 325°F (160°C). Line a large baking sheet with parchment paper.
2. In a food processor, pulse the sunflower seeds a few times until about half are roughly chopped and half remain whole (or chop roughly by hand). Transfer to a medium bowl.
3. Add the whole flaxseeds, optional chia seeds, optional psyllium husk powder, sea salt, and optional garlic/onion powder to the bowl with the sunflower seeds. Stir well.
4. Pour the warm water over the seed mixture. Stir thoroughly until everything is combined and starts to thicken.
5. Let the mixture rest for 10 minutes to allow the seeds and psyllium to absorb the water and form a cohesive, spreadable mixture.
6. Transfer the mixture to the parchment-lined baking sheet. Place another sheet of parchment paper on top.
7. Roll out the mixture between the parchment sheets as thinly and evenly as possible (aim for 1/16 - 1/8 inch or 1.5-3 mm).
8. Carefully remove the top parchment sheet. Score into cracker shapes with a pizza cutter or knife.
9. Bake for 20 minutes. Rotate the pan and bake for another 20-30 minutes, or until the crackers are completely dry, firm, and the edges are lightly golden brown. Watch carefully to avoid burning.
10. Turn off the oven, prop the door open slightly, and let the crackers cool completely inside the oven for maximum crispiness.
11. Once cool, break apart along the score lines. Store in an airtight container at room temperature.
Recipe Information:
Preparation Time: 10 mins | Resting Time: 10 mins | Cooking Time: 40-50 mins | Total Time: 1 hr 10 mins | Calories per Serving: Approx. 180 per serving (1/5th of batch) | Number of Servings: 5
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