Time for a snack attack? How about a healthy cracker recipe packed with protein and Omega 3 fatty acids. I often just want something small and quick to grab when the munchies hit. Whether it’s between meals or sometimes as a main course, a few of these crackers stacked with avocado, tomato and micro greens really hits the spot.
1 cup raw flax seeds
3 cups raw sunflower seeds
1/2 cup raw pumpkin seeds
1/4 cup raw sesame seeds
1 1/2 tablespoons dried thyme
1 tablespoon garlic powder
1 teaspoon sea salt
1 tablespoon Bragg’s liquid amino’s
Combine flax seeds with one cup of filtered water and let sit for an hour. It will become a gooey mixture that will help bind your crackers together.
Combine remaining ingredients in a food processer and pulse until chopped and blended.
In a large bowl, combine all ingredients and mix well until it becomes a wet, crumbly mixture.
Spread into a thin layer on dehydrator trays lined with parchment paper. Score crackers before dehydrating so they will snap apart easily.
Dehydrate for 7-8 hours on a low setting.
*If you don’t have a dehydrator you can still make these crackers in your oven.
Set your oven at its lowest heat and leave your oven door cracked open. Spread a thin mixture on parchment paper, place on a baking sheet and put in the oven. The crackers will dry in about 3-4 hours. If still chewy, flip the crackers over and dry up to 45 minutes.
I like to serve with mashed avocado as a spread with some cherry tomatoes and micro greens. Yum!
Also great with hummus.
Store crackers in an air-tight container for up to a week (although they never last that long in our house).
Yeilds about 26 medium-sized crackers or 52 small, bite-size cracker
*Note: I made this batch of crackers on the thicker side. To make a thinner cracker just spread the ingredients out more on the dehydrator sheet. I have also made a sweet version of this with cinnamon and maple syrup and some dates. Play with the recipe, there are countless ways to make this recipe.