½ cup (104g) chia seeds
½ cup hulled sunflower seeds, without salt
½ cup sesame seeds
½ cup pepitas (pumpkin seed kernels)
1 clove garlic, grated
¼ tsp sea salt + additional salt to taste
8 fl.oz (1 cup) water
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 garlic, salt, and water.
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 (and a hand, if necessary), spread the mixture onto the prepared baking sheet in two rectangles, about 12×7 inches each and 1/8 to 1/4 inch thick. Sprinkle additional salt on top.
Bake for 35 minutes. Remove from the oven and use a pizza cutter to cut each rectangle into smaller rectangles or diamonds. Then, carefully flip each rectangle (or diamond) with a spatula.
Bake for an additional 25 to 35 minutes, 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.
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.
Makes 16 servings
Serving Size: 22 grams OR ~3/4oz (per food scale) or 1/16th recipe
Saturated Fat 1.1g
Polyunsaturated Fat 2.3g
Monounsaturated Fat 1.2g
Modified from Oh She Glows (www.ohsheglows.com)