Bird Seed Crackers

Ingredients:

1 cup raw pumpkin seeds


1 1/4 cup raw sunflower seeds


1/2 cup hemp seeds


3/4 cup ground flax seeds


3/4 cup ground chia seeds


3/4 cup chia seeds


1/4 cup poppy seeds


1/4 cup ground almonds


2 Tbsp coconut sugar


1 tsp fine Himalayan sea salt


2 1/2 cups water


3 Tbsp coconut oil, melted


2-3 Tbsp coarse Himalayan sea salt or fleur de sel, for sprinkling tops, if desired



Method: Preheat oven to 325 degrees. Line 2 baking trays with parchment paper.

Combine all dry ingredients (except coarse salt) in a large bowl and stir together well. Add water and oil to the seeds and nuts and mix well.Let sit 5 minutes - you will see, the ground chia and flax will absorb the water, gel, and make a thick batter.

Divide batter evenly between the 2 trays and using hands or back of a wet spoon, spread/flatten the batter to less than 1/4” thickness. Sprinkle lightly with coarse salt, if desired.

Bake for 30 minutes. Remove from oven, and using rotary (pizza) cutter, cut evenly into squares or rectangles. Using a spatula or fork, very carefully turn each flatbread over.

Return pan to oven and continue baking another 30-40 minutes, or until golden brown and crispy.

Transfer to wire rack to cool completely. Store in an airtight container.

If baked until dry and crispy, these will keep for about a month in the pantry.

-makes 96 crackers