Description

Delicious savory seed crackers made with just a few simple ingredients. So easy to make. Gluten free, nut free, paleo and vegan-friendly.

Ingredients

Scale

1 cup sunflower seeds -preferably soaked and dehydrated (activated)
1/2 cup pumpkin seeds – preferably soaked and dehydrated (activated)
1/2 cup sesame seeds (I use a mix of white and black sesame seeds)
2 tbsp nutritional yeast (I use THIS unfortified brand)
3 tbsp melted ghee or coconut oil OR avocado oil (I use THIS)
2 tbsp coconut aminos OR gluten free tamari (I use THIS or THIS)
OPTIONAL: coarse sea salt (or regular salt) for sprinkling (like this)

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Instructions

Preheat oven to 300’F.
Place sunflower and pumpkin seeds into food processor and process until you get a coarse flour-like consistency (about a minute or so).
Add remaining ingredients and pulse until well combined and mixture sticks together and begins to form a ball.
Press mixture into a firm ball and press down onto a surface lined with parchment paper. Cover with a second piece of parchment paper and roll out to 1/4 inch (or thinner) depending on how thick you want your crackers.
Lift parchment paper and place onto large baking sheet. Score into desired sized crackers with sharp knife or pizza cutter. Sprinkle with coarse sea salt or regular salt, if desired.
Bake for 18-22 minutes until desired crispiness. Use the sharp end of a spatula to separate crackers. Allow to cool completely before storing in air-tight glass jar. (If you like them EXTRA crispy, pop them back in the oven for a minute or 2 after you separate them.)

Notes

To activate your sunflower and pumpkin seeds, simply soak in salted water overnight (1 tsp salt per cup of seeds), drain and rinse, and dehydrate at 105’F until crispy and dry. You can also purchase already activated sunflower seeds and pumpkin seeds online or at your local health food store.