Looking for a healthy and tasty snack? Check out this sprouted seed cracker recipe, that is sure to satisfy your hunger and craving for something salty.
Chock full of trace minerals, healthy fats, and beneficial fibre, these sprouted crackers are good with anything from almond hummus to salsa or on their own like a chip. Nutritious and tasty, they never fail to satisfy my craving for something salty and crunchy. That, and they do contain harmful ingredients like hydrogenated vegetable oils and processed sugars like most crackers.
- Large mixing bowl
- Rubber spatula
- Dehydrator ( a low temperature oven can work in a pinch)
- 7 cups water
- 2 ½ cups golden flax seeds
- ¾ cup sunflower seeds soaked (see soaking seeds blog post)
- ¾ cup pumpkin seeds soaked
- ½ cup sesame seeds soaked
- ½ cup hemp hearts
- ¼ cup chia seeds
- 2 TBSP honey
- 1 TBSP tamari
- 2 TSP salt
- 1 tsp garlic powder
- Place flax and chia seeds in large mixing bowl with 7 cups water.
- Stir well and let soak at room temperature for at least 6 hours. Seeds should soak up water becoming a mucilaginous substance which is the base for the crackers.
- Stir flax and chia seeds making sure the mixture is uniform with no lumps of dry seeds remaining. This works best using your hands.
- Drain and rinse sunflower, pumpkin, and sesame seeds and add to above mixture along with other ingredients, mix well.
- Using rubber spatula scoop 2 cups mix onto dehydrator tray lined with teflex. Spread thinly and evenly to cover tray to edges. Repeat step until batter is used.
- Dehydrate crackers at 115 ° for 12 hours. Flip them off teflex onto screens, remove teflex and dehydrate for another 12 hours. Break cooled crackers into desired pieces, place in airtight container and store and room temp.
*Directions given are for an Excalibur dehydrator with 12” square trays. Recipe should fill 6 trays.
- Enjoy with a plate of vegetables and some almond hummus.
- Use as a side dish to a homemade soup.
- Eat on their own as a snack as desired