The Quiet Rise

There are many seed cracker recipes out there. This is the one that works for me every time. I don’t make them often because they are hard to stop eating. If you eat too many, they will bloat you. They can also act as a laxative, so be careful. I usually eat one piece per day (about 1/20 of the batch) in the morning.

Ingredients

• 120 g flax seeds
• 50 g chia seeds
• 500 g water
• 125 g sunflower seeds
• 125 g pumpkin seeds
• Salt, to taste
• Spices of your choice (garlic powder, onion powder, paprika, Italian herbs, etc.)

Instructions

1. In a large bowl, mix flax seeds and chia seeds with 500 g of water.
2. Let the mixture sit for about 3 hours, until it forms a thick gel.
3. Add sunflower seeds, pumpkin seeds, salt, and spices to the gel mixture.
4. Mix everything very well.
5. Spread the mixture thinly on a baking sheet lined with parchment paper. The layer should be thin and even.
6. Bake at 350°F (175°C) for 60 minutes.
7. Reduce the temperature to 280°F (140°C) and bake for another 60 minutes.
8. Turn the oven off and leave the crackers inside until completely cool.
9. Break into pieces and store in an airtight container.

Notes:

• Sunflower and pumpkin seeds are my way. You essentially can add any seeds and/or nuts to the mixture. But keep the overall proportions the same.
• The crackers will store well in the air-tight container for 20 – 30 days.
• They freeze very well.
• Macros for the whole batch: Calories: 2310 kcal, Protein: 94 g, Fat: 191 g, Carbs: 95 g, Fiber: 40 -50 g.
• Macros for 1 (out of 20) piece: Calories: 115 kcal, Protein: 5 g, Fat: 9.5 g, Carbs: 5 g, Fiber: 3 g.