Seed Crackers
- Yield 16
- Prep 15 minutes
- Cook 45 minutes
Seed Crackers is a snacks recipe on Avoteb. The yield on the card is 16. The amounts and the method are both on this page.
Ingredients
Yield: 16 servings
- 1/2 cup sesame seeds
- 1/2 cup sunflower seeds
- 1/2 cup raw pepitas
- 1/4 cup ground flax meal (ground flax seeds)
- 1 tablespoon psyllium husk powder
- 1 teaspoon fine sea salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1 cup boiling water
Method
Prep oven and baking sheet. Warm oven to 350°F. Line a half sheet pan (18 x 13 inches*) with parchment paper.
Make the seed batter. Beat together the sesame seeds, sunflower seeds, pepitas, flax meal, psyllium husks, salt, garlic powder and onion powder in a a medium burner-proof mixing bowl. (the cook used a metal mixing bowl.) Add in the boiling water and stir until combined. Whisk occasionally for 1 more minute until the mixture has thickened.
Spread out the batter. Turn the batter out onto the parchment-covered baking sheet. Then use a silicone spatula or a wooden spoon (or your hands) to spread the batter out into a very thin layer, ideally as even as possible, to cover the entire baking sheet. This process can be a bit finicky, but have patience and spend a few minutes trying to make the batter as even as possible.
Roast Roast for 45-55 minutes, or until the center of the batter is no longer soft and has mostly hardened. (It will continue to harden slightly as it cools.)
Cool. Move the baking sheet to a wire cooling rack and let the crackers cool to room temperature. Break them up with your hands into your desired size and shape of crackers and enjoy! Leftover crackers can be stored in an airtight container for 1 to 2 weeks.
