Sunflower, sesame, hemp, chia, pumpkin and flaxseeds combined with sea salt, olive oil and arrowroot and baked to a golden crisp.
Servings 25Servings
Prep Time 10 minutesmins
Cook Time 1 hourhr30 minutesmins
Equipment
1 13 x 18-inch rimmed baking sheet
Parchment paper
Ingredients
1/2 cupsesame seeds black or white or a mixture
1/4cupchia seeds
1/3cuphemp seeds
1/2 cupraw pepitas
1/2cupsunflower seedscan be raw or roasted, salted or unsalted
1/2cupflaxseeds
1/2tsp.sea salt or pink Himalayan salt
2tbsp.olive oil
1/3cuparrowroot powder
3/4cupboiling water
Pink or sea salt grinder for the top of the crackers.
Instructions
Preheat oven to 300° F. Line the 13x18 baking sheet with parchment paper. Set aside.
Mix all of the seeds in a large mixing bowl. Stir in salt and arrowroot powder to blend. Add olive oil and mix well. Pour in boiling water and blend well. Allow to sit for 10 minutes to thicken.
Spread the mixture out evenly on the prepared baking sheet, smoothing it out with an off-set spatula. Be sure to get the mixture to cover the baking sheet from side to side and end to end in a thin layer. If the spatula gets sticky, run it under hot water and continue the process.
Season the top of the seed mixture lightly with a salt grinder.
Bake for 75 minutes, turning the baking sheet halfway through the baking. The sheet of crackers should be a beautiful golden-brown. Remove from oven and cool completely before breaking it into the cracker-size pieces.
We like to break the sheet into larger chunks until we’re ready to serve them. This keeps them from crumbling too much. But, not too worry, the crumbs make excellent salad toppers!
Store in an airtight container in the pantry.
Notes
We like to keep the chunks larger until we’re ready to serve them. This prevents them from crumbling. But, not to worry, if you do get any crumbs, they make excellent salad toppers!