Bird Seed Crackers


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