Vegan, gluten-free, grain-free, nut-free, oil-free, refined sugar-free, soy-free
Different seeds can be substituted but I would recommend keeping either chia, sunflower or flax as 1-2 of the seeds used.
- 1/2 cup chia seeds
- 1/2 cup sunflower seeds
- 1/2 cup pepita seeds (or pumpkin seeds)
- 1/2 cup sesame seeds
- 1 cup water
- 1 large garlic clove, finely grated on a Microplane
- 1/4 teaspoon fine sea salt, plus more for sprinkling
- Preheat the oven to 300ºF. Line a large baking sheet with parchment paper.
- In a large bowl, combine the chia seeds, sunflower seeds, pepita seeds, and sesame seeds.
- Add the water, garlic, and salt. Stir with a spatula until combined. Allow the mixture to sit for a couple of minutes until the chia seeds absorb the water. After the 2-minute rest, when you stir the mixture, you shouldn’t see a pool of water on the bottom of the bowl.
- With the spatula or between 2 pieces of parchment paper, spread the mixture onto the prepared baking sheet in either two small rectangles, about 12×7 inches each and 1/8 to 1/4 inch thick or one giant cracker the size of a cookie sheet. Sprinkle additional salt on top. If desired, you can score the cracker into smaller squares which makes it easier to break into similar sized pieces, however it does make it much harder to flip.
- Bake for 35 minutes. Remove from the oven and carefully flip each rectangle with a spatula. If you have done one big cookie sheet full of crackers put a new cookie sheet over top of the first cookie sheet halfway through baking and then flip the whole thing quickly.
- Bake for 25 to 35 minutes more, until lightly golden around the edges. Watch closely near the end to make sure they don’t burn. Let cool for 10 to 15 minutes on the pan and then break the rectangles into crackers and let cool completely on the pan. Store in an airtight container or jar on the counter for up to 2 weeks. You can also freeze the crackers in freezer bags for up to 1 month.
- * If the crackers soften while storing (this can happen in humid environments), toast them in the oven on a baking sheet at 300ºF for 5 to 7 minutes. After cooling, this should return them to their former crispness!