Super Seed Crackers
This recipe creates a crunchy and flavorful seed mix that's packed with nutrients. It's a wholesome snack option that's raw and easy to prepare. With a blend of various seeds and spices, it offers a satisfying crunch and a burst of savory goodness in every bite. Perfect for on-the-go snacking or as a topping for salads!
Equipment
- 1 Large Mixing Bowl For combining all the seeds and spices.
- 1 Measuring Cups and Spoons For accurate measurement of ingredients like seeds, spices, and water.
- 1 Spatula For mixing the ingredients thoroughly and spreading the mixture onto the dehydrator tray.
- 1 Dehydrator To dehydrate the seed mixture into crackers. Make sure your dehydrator has trays and a temperature control feature.
- 1 Non-stick Dehydrator Sheets or Parchment Paper To line the dehydrator tray and prevent the seed mixture from sticking.
- 1 Knife or Pizza Cutter (Optional) For scoring the mixture before dehydration to make it easier to break into individual crackers later.
- 1 Airtight Container For storing the cooled crackers once they are fully dehydrated.
Ingredients
- 1/2 Cup Pumpkin Seeds
- 1/2 Cup Sunflower Seeds
- 1/4 Cup White Sesame Seeds
- 1/4 Cup Black Sesame Seeds
- 1/4 Cup Golden Flax Seeds
- 1/4 Cup Ground Flax Seeds
- 1/2 Tsp Himalayan Pink Salt
- 1/4 Tsp Black Pepper Powder
- 1/2 Tsp Garlic Powder
- 1/2 Cup Water Adjust as Needed
Instructions
- Mix the Ingredients: In a large mixing bowl, combine all the seeds: pumpkin seeds, sunflower seeds, white sesame seeds, black sesame seeds, golden flax seeds, and ground flax seeds. Add the Himalayan pink salt, black pepper powder, and garlic powder to the seed mixture.
- Add Water: Pour in 1/2 cup of water and mix thoroughly. The ground flax seeds will help bind the mixture as they absorb the water and become gel like.
- Let it Rest: Let the mixture sit for about 10 minutes to allow the ground flax seeds to absorb the water and bind the ingredients together.
- Prepare for Dehydration: Spread the mixture evenly onto a dehydrator tray lined with a nonstick dehydrator sheet or parchment paper. Use a spatula to spread the mixture thinly and evenly, about 1/8 to 1/4 inch thick.
- Score the Crackers (Optional): Before dehydrating, you can score the mixture with a knife or pizza cutter to make it easier to break into individual crackers later.
- Dehydrate: Place the tray in the dehydrator and set the temperature to 115°F (46°C) to keep it raw. Dehydrate for 812 hours or until the crackers are completely dry and crispy. You may need to flip the crackers halfway through the dehydration process to ensure even drying. To flip, place another dehydrator tray or a flat surface on top of the crackers and flip both trays together, then peel off the nonstick sheet and continue drying.
- Cool and Store: Once fully dehydrated, remove the crackers from the dehydrator and let them cool completely. Break into individual crackers if you haven't scored them earlier.
- Store the crackers in an airtight container at room temperature. They should stay fresh for several weeks.
Notes
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Macros:
- Total Calories: Approximately 1600 calories
- Protein: Around 70g
- Carbohydrates: Roughly 45g
- Fat: About 130g
- Fiber: Around 40g
- Serving Size: This recipe yields about 12 servings, with each serving being approximately 1/4 cup.
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Estimated Cost:
- Pumpkin seeds: $1.50
- Sunflower seeds: $1.00
- White sesame seeds: $0.75
- Black sesame seeds: $0.80
- Golden flax seeds: $1.00
- Ground flax seeds: $1.00
- Himalayan pink salt: $0.10
- Black pepper powder: $0.05
- Garlic powder: $0.10
- Water: Negligible