Seed crackers make a wholesome snack with a delightful crunch and a nutritional punch. In this recipe, combine sesame and flax seeds with farm-fresh eggs and spices.
Use a silicone baking mat to line a cookie sheet. Pour the seed mixture onto the silicone mat. It tends to slide around, so keep a spatula on hand to spread it. If thin crackers are preferred, divide the mix into two. What’s good about this recipe is that no trans fats are used because the crackers are baked instead of fried.
They are crunchy, savory, and very versatile. Any type of seeds, save for chia which absorbs a lot of liquid, can be used as long as you stick to the ratios. For those who have conditions and must avoid whole seeds, the ingredients can be ground prior to adding the eggs.
The seeds can also be pre-mixed in a large container and portioned in zip lock bags, with spices and all. The bags can be labelled with stickers that say, “Add three eggs, mix, and bake at 400 degrees for 15 minutes or until crunchy.”
You can now make snacks in less time compared to making the trip to the store and buying them. Use these on salads or as a late night bite, since they won’t raise your blood sugar levels before bed.
- 3 eggs
- 1/2 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 1/4 cup sesame seeds
- 1/4 cup hemp seeds
- Combine eggs, seeds, spices, garlic powder, and salt in a bowl. Stir well.
- Use a spatula to transfer the mixture onto a cookie sheet lined with a silicone mat or parchment paper.
- Shake the cookie sheet and tilt it around until the mixture is spread across the cookie sheet.
- Bake at 400 for 15 to 18 minutes. Break into pieces. They should be crunchy.
If they do not break with a snap, put them in the oven on warm until they are completely dry.
Serve with cheeses, hummus, baba ganoush (eggplant hummus), and fresh fruit. Dip in a sunny side up egg for a savory crunch. The picture above shows crackers made with sesame and flax. Use what you have, just measure the seeds to make up one and 3/4 of a cup to a three egg ratio. Be creative and enjoy.
This recipe is submitted by Mercola subscriber Michelle Keyes – Michelle is a stay at home mom raising two wonderful kids, and it's her goal to educate people that there is more to food than meets the eye. Her son, Carson, helped her choose the seeds and spices for this recipe while her daughter, Isabella, helped her come up with the ground version for people who are sensitive to whole seeds.