Homemade Keto-Friendly Crackers Packed with Pumpkin & Chia Seeds 🌱💪
Ingredients:
1 cup / 135g raw pumpkin seeds (pepitas)
1/4 cup / 40g chia seeds
1/4 cup / 35g sunflower seeds (optional, for variety)
2 tablespoons / 16g psyllium husk powder
1 teaspoon / 5g sea salt
Optional seasonings: 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp Italian herbs
1 cup / 240ml water
Directions:
1. Preheat oven to 300°F (150°C). Line a large baking sheet with parchment paper.
2. In a medium bowl, combine pumpkin seeds, chia seeds, optional sunflower seeds, psyllium husk powder, sea salt, and any optional dried seasonings. Stir well.
3. Pour the water over the seed mixture and stir thoroughly until everything is well combined and starts to thicken.
4. Let the mixture sit for 10-15 minutes, allowing the chia seeds and psyllium husk to absorb the water and form a gel-like, spreadable mass.
5. Transfer the thickened mixture to the center of the parchment-lined baking sheet.
6. Place another sheet of parchment paper on top. Using a rolling pin, roll the mixture out as thinly and evenly as possible between the two sheets (aim for 1/16 - 1/8 inch or 1.5-3 mm thick).
7. Carefully peel off the top layer of parchment paper.
8. Using a pizza cutter or knife, score the mixture into cracker shapes (squares or rectangles). No need to separate them yet.
9. Bake for 30 minutes. Remove from oven, carefully flip the cracker sheet over (use another baking sheet to help if needed), and peel off the bottom parchment paper (which is now on top).
10. Return to the oven and bake for another 20-30 minutes, or until the crackers are completely dry, firm, and lightly golden around the edges. Watch carefully to prevent burning.
11. Turn off the oven and let the crackers cool completely inside the oven with the door slightly ajar for maximum crispiness.
12. Once cool, break the crackers apart along the score lines.
13. Store in an airtight container at room temperature.
Recipe Information:
Preparation Time: 10 mins | Soaking Time: 15 mins | Cooking Time: 50-60 mins | Total Time: 1 hr 25 mins | Calories per Serving: Approx. 130 per serving (1/6th of batch) | Number of Servings: 6
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