(Formulated by the Hedonista)

These seed crackers are a wonderful, nutritional vehicle for any dip, tuna salad, hummus, cheese… you name it these crackers work with it!

Play with different seasonings and herbs to make a different flavor. Easy to be creative with.

Ingredients:

⅓ cup raw pumpkin seeds

⅓ cup flax seeds

⅓ cup raw sunflower seeds

⅓ cup shelled hemp seeds

3 Tbsp chia seeds

1 Tbsp psyllium husk powder

1 tsp Pluck Zesty Garlic Seasoning

3 tsp dried thyme

2 Tbsp olive oil, a little extra for pan

1 ¼ cups boiling filtered water

2 Tbsp arrowroot

Pinch of Redmonds Course Sea Salt & more to sprinkle over dough before baking

Pinch of pepper

Directions:

Preheat the oven to 350 degrees.
Measure all dry ingredients, except for salt, into a mixing bowl. Stir together well.
Add oil and hot water and stir together till all ingredients are combined. Let sit for 1 minute.
Line a baking sheet with parchment paper, drizzle a little olive oil over paper and spread around.
Pour the contents of the bowl into a mound on the tray with parchment paper. Use a spoon or oiled hands to spread batter evenly over the pan, ⅛ ” thick.
Sprinkle a light layer of coarse salt over the top.
Bake for one hour to 45 minutes. Till they look a little dry & crispy. Take out of the oven.
Let sit for five minutes.
Lift parchment paper with crackers onto a cutting board. Cut into desired size. Store in an airtight container at room temperature or in the fridge for a week. If the crackers get too soft just pop them into a 350 degree oven for about ten minutes to crisp up again. Can also be frozen, thawed, and crisped up again in the oven.