Seed Cracker Recipe

Seed Cracker Recipe: Elevate your snacking experience!

Indulge in a nutritious delight with this tantalizing seed cracker recipe that is bursting with wholesome goodness and a delectable crunch! The medley of seeds including chia, pumpkin, sunflower, and hemp hearts is loaded with fibre, protein and omega 3 to fuel your body. Elevate your snacking experience and satisfy your salt craving with this guilt-free treat!

Ingredients:

• 1 cup chia seeds
• 1 cup boiling water
• 2 tbsp Kosher salt
• 2 cups mixed raw seeds, such as pumpkin, sunflower, hemp hearts
• 4 tbsp oil (extra-virgin olive oil, avocado oil, etc.), plus more for greasing

Directions:

1. Place an oven rack in the center of the oven. Heat oven to 400°F
2. In a medium bowl, add the chia seeds, boiling water and 1 tbsp of salt. Stir and set aside for few minutes, until the seed mixture goes from a liquid consistency to a thick goey consistency.
3. Add the remaining 2 cups of mixed seeds to the mixture and stir to combine. Taste and season with a little bit more salt (if needed).
4. Line a sheet pan with a sheet of parchment paper on the bottom. Add 2 tablespoons of oil and spread evenly on the surface.
5. Spread the seed cracker mixture on the pan and spread using a spatula in a thin, even layer that covers the surface of the pan.
6. Brush the remaining 2 tablespoons of oil on top of the seed cracker mixture. Sprinkle salt on top.
7. Bake for approximately 25 minutes, until the seeds start to look golden. Make sure to keep an eye on the oven and check on the seed crackers so as not to burn.
8. Lower the temperature to 350°F, rotate the sheet pan and continue baking for 15 minutes, until the seed crackers look golden brown.
9. Transfer the crackers to a cooling rack or allow them to cool in the pan. Break the seed cracker sheet into smaller pieces as desired and ENJOY!
10. Store in an air-tight container for 2 to 3 weeks.

Marsha Fenwick, C.N.P.  R.R.T.