Pumpkin Seed/Sesame Crackers
- 1 cup sesame seeds
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- I soaked these at room temp for 4 hours beforehand.
- 1 tbsp flaxseed
- 1 tbsp nutritional yeast (gluten free)
- sea salt
- black pepper
- A little bit of water – about 1/4 cup
In a food processor, create a sort of flour from the sunflower and pumpkin seeds. It will take about 2-3 minutes for the seeds to break down and turn into a more flour-like consistency, although it might be a little thicker than regular flour.
Between two greased pieces of baking (parchment) paper, roll out the paste as thinly as you can. Remove the upper piece of parchment.
Lightly score the batter into squares with a knife, and sprinkle with salt and pepper/herbs.
Bake at 350 degrees until browned and crisp, about 20-25 minutes depending on thickness of batter. Cool thoroughly then gently break into squares. This is a great dip with cottage cheese or any other hard cheese.
Since I had a little bit of sesame seed leftover, I decided to make Sesame Salmon with Broccoli slaw for Sunday dinner. The hubs needed some Omega's for recovery tonight!
Here's to a great week. Cheers!