It's my favorite seed crackers and it's so easy (and much less expensive than the storebought versions). I use these instead of bread in the morning or as a snack with some nut cheese, pesto, peanut butter, or avocado. Thank you to alphafoodie.com for this easy recipe and photo above.
2¼ cups water
1.5 cups sunflower seeds
1/2 cup pumpkin seeds
1 cup sesame seeds
1/3 cup flax seeds
1/2 teaspoon salt
1 teaspoon dried rosemary or your favorite herb
2 tablespoon psyllium husk flakes
Mix all the ingredients in a large mixing bowl. Then add water and stir well.
Set aside and allow to thicken for about 20 minutes. The mixture will thicken and become gooey/gel-like in consistency. This is your cracker 'dough.'
Transfer the mixture over to a baking sheet covered with parchment paper. Spread into a thin layer. You might need to use two baking trays. I don't measure mine, but I like my crackers to be around 4-5mm in thickness.
Bake in the oven for 1 hour at 150ºC/300ºF. You can adjust the baking time (+/- 10 minutes) depending on how browned/golden and crispy you prefer your seeds to be. Keep an eye, though – because of how thin the crackers are, they can burn quickly.
Remove the crackers from the oven and leave to cool completely before transferring to a container.
How To Store:
These crackers will store in an airtight container for up to three weeks at room temperature.