Seed Crackers

Steps

1. Combine the sunflower seeds, flax seeds, sesame seeds, chia seeds, and sea salt in a bowl. Stir to mix evenly.
2. Pour the water over the seed mixture and stir thoroughly. Let the mixture sit for 20 to 30 minutes, stirring once halfway through. The chia and flax seeds will absorb the water and form a gel that binds everything together naturally without eggs or flour.
3. Preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper.
4. Spread the seed mixture onto the parchment paper in a thin, even layer about an eighth of an inch thick. Use a spatula or the back of a damp spoon to press it flat and fill any gaps. Uniform thickness is essential for even crisping.
5. Bake for 30 minutes, then remove from the oven and score the cracker slab into rectangles or squares with a sharp knife or pizza cutter. Flip the scored crackers over carefully and bake for another 15 to 20 minutes until golden and dry throughout.
6. Let the crackers cool completely on the baking sheet. They will crisp further as they cool. Break along the scored lines and store immediately to preserve crunch.

Why It Works

Flax and chia seeds form a mucilaginous gel when soaked in water, acting as a natural binder that holds the cracker together without any grain or flour. This means every bite is pure seed, packed with omega-3 fatty acids, zinc, magnesium, and iron. The long, low bake dehydrates the crackers thoroughly, producing a shelf-stable snack that stays crunchy for weeks without preservatives.

Tips

• Variation. Add dried rosemary, garlic powder, or everything-bagel seasoning to the seed mixture before adding water for a flavored cracker.
• Storage. Store completely cooled crackers in an airtight container. If they soften over time, re-crisp them in a 250-degree oven for 10 minutes.
• Substitution. Hemp seeds or poppy seeds can replace any of the seeds in equal amounts. Pumpkin seeds make a good substitute for sunflower seeds and add even more zinc.