Four-Seed Crackers
A delightful mix of four seeds, these crunchy crackers are a healthier alternative to store-bought snacks and perfect for any occasion.
Ingredients
Main Ingredients
- 1/2 Tasse Kürbiskerne (Pumpkin Seeds) Opt for raw and unsalted for the best flavor.
- 1/2 Tasse Sonnenblumenkerne (Sunflower Seeds) Raw works best for sweetness.
- 1/2 Tasse Chiasamen (Chia Seeds) Adds binding properties and nutrition.
- 1/2 Tasse gemahlene Leinsamen (Ground Flaxseeds) Freshly ground is recommended.
Seasoning
- 2 TL italienische Gewürzmischung (Italian Seasoning) Adds depth to the flavor.
- 1/2 TL Salz (Salt) Sea salt or Himalaya salt recommended.
Liquid
- 1 1/4 Tassen Wasser Lukewarm water for easier mixing.
Instructions
Preparation
- Preheat the oven to 180 degrees Celsius and line a baking sheet with parchment paper.
- Grind the pumpkin and sunflower seeds in a blender until they are flour-like.
- In a large bowl, mix the ground seeds with chia seeds, ground flaxseeds, Italian seasoning, and salt.
- Slowly stir in the water until a wet dough forms; let it rest for 5 minutes for a smoother texture.
Baking
- Spread the dough evenly on the parchment paper to about 1/4 inch thickness.
- Top with remaining pumpkin and sunflower seeds and press them slightly into the dough.
- Bake for 40-50 minutes until the edges are golden brown.
- Allow the crackers to cool for 5 minutes before cutting them into pieces.
Storage
- Store leftover crackers in an airtight container in the fridge for up to two weeks.
Notes
Aim for uniform thickness for even baking. You can refrigerate the dough a day before baking.