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Super Seedy Cracker Recipe

Most crackers are heavily processed, calorically dense and offer little-to-no nutritional benefits. Enter the life-changing and addictive super seedy cracker, loaded with protein, fiber, minerals and omega 3's!


½ cup pumpkin seeds

¼ cup golden flax seeds

2 Tbsp. sesame seeds

2 Tbsp. poppyseeds

1 cup rolled oats

2 Tbsp. Navitas Organics Chia Seeds

2 Tbsp. dulse flakes (optional)

2 Tbsp.psyillium seed husks

1 tsp. sea salt

2 Tbsp. rosemary, roughly chopped

1 tsp. black pepper

2 Tbsp. maple syrup

2 Tbsp. olive oil

¾ cup water


Preheat oven to 375°F.

In a large bowl, combine all the dry ingredients (everything but the maple syrup, oil, and water). Stir well.

In another bowl, whisk together the maple syrup, olive oil and water, and add to dry ingredients. Stir until well incorporated.

Let dough sit for 10 minutes, allowing the ingredients to bind together. Stir every few minutes. 

Cut four pieces of parchment to the size of your sheet tray. Split the dough in two. Gather one half of the dough into a ball and place between two pieces of parchment paper. Using a rolling pin, firmly roll out the mixture into a thin sheet, approximately 1/8" thick. If any dough rolls out from under the paper, simply add it back to the flattened mixture and continue to roll until thin. Remove the top piece of parchment paper. Repeat with the remaining dough. Let sit for 10 more minutes.

If you have two baking sheets, cook both batches at once. If you only have one, cook one batch at a time.

Slide the bottom half of the parchment paper with the dough mixture onto a baking sheet (make sure to remove the top parchment paper). Bake for 20 minutes. Remove baking sheets from the oven. Carefully slide the parchment paper with the cracker out of the baking sheet.

Place a fresh parchment paper on the baking sheet. Grasp the parchment paper and crackers together and carefully flip the whole mixture over onto fresh sheet of parchment paper. Peel off the old parchment paper and bake for an additional 10 minutes or until dry, crispy and golden. If some pieces are not crisp, break them off and bake some more. Repeat with the second batch. 

Let crackers cool, break apart and store in an airtight container for up to a month.

Submitted by Miranda Hammer | The Crunchy Radish