Servings: 10
Preparation Time: 15 minutes
Baking Time: 1 hour
Ingredients
- 1 cup sunflower seeds
- ¾ cup pumpkin seeds
- ½ cup chia seeds
- ½ cup sesame seeds
- ¼ cup flaxseeds
- 1 teaspoon Himalayan salt
- 1½ cup water
Instructions
- Preheat the Oven:
- Preheat your oven to 170°C (fan-forced).
- Prepare the Seed Mixture:
- Combine all the ingredients in a large mixing bowl.
- Let the mixture sit for 10-15 minutes to allow the seeds to absorb the water and form a firm consistency.
- Spread the Mixture:
- Stir the mixture well and spread it evenly over two baking trays lined with parchment paper.
- Spread the mixture thinly to a thickness of about 3-4 mm.
- Tip: If spread too thin, the crackers may break. If too thick, they’ll be more like cookies.
- Bake:
- Place the trays in the oven and bake for 1 hour, rotating the trays halfway through for even cooking.
- After 1 hour, check if the crackers are crisp. If not, bake for an additional 5-10 minutes.
- Cool and Break:
- Remove the trays from the oven and let the crackers cool completely.
- Break them into irregular pieces and store in an airtight container.
Tip:
Serve these crackers with dips like hummus, guacamole, or your favorite spread. They stay crunchy for up to a week if stored properly.
