I used to be a huge fan of Mary’s Gone Crackers, until I came to realize that I could easily make my own with a blend of seeds of my choice. Delicious, nutritious, gluten-free, soy-free, and so simple to make. What more do you need?
These herb seed crackers are the perfect make ahead snack to have for the week (although they might not last longer than 2 days). Enjoy them with a spread of avocado, hummus, nut butter, or pair them with a salad for a quick lunch.
1 cup ground flax seeds/flax meal
1/2 cup raw sunflower seeds
1/2 cup raw pumpkin seeds
1/4 cup raw sesame seeds
3 Tablespoons chopped fresh rosemary
Pinch of sea salt
Pinch of black pepper, optional
2 cups water
- Preheat oven to 350 F.
- Place all ingredients in a large bowl and combine well. Let sit for 10-15 minutes, until thickened but still pliable.
- Divide mixture into two baking sheets lined with parchment paper. Spread evenly into a thin layer, about 1/4 inch thick. Bake for 30 minutes. Flip over and bake for another 20-25 minutes, until browned. Let cool and break into pieces. You may also score them before putting in the oven if you want perfect shaped crackers.
- Store in an airtight container for 3-5 days.
Note: You can use any fresh herb or blend that you like. My favorite is rosemary.
What herb will you add to your crackers? Be creative and share with me what you come up with.