Good Seed Crackers

Oh, how I wish I had a dehydrator. One day I will but for now I’ll have to make these Superfood Cuisine crackers in my oven.

I’ve only so far made the slight adjustment of butter instead of coconut oil. These crackers were good with the coconut oil but more popular with my family without the combination of coconut oil with garlic flavour. I’d really like to play around with different spices in the future. These are really easy and delicious crackers to make.

Here’s what I did:

Good Seed Crackers

• 1/4 cup Chia Seeds
• 2 tbsp Flax Seeds
• 6 tbsp Flax Seed Powder
• 1 cup warm Water
• 2/3 cup Hemp Hearts
• 2 tbsp Butter, melted
• 1/2 tsp Garlic Powder
• 3/4 tsp Salt
• 1/4 tsp Pepper

1. Place chia seeds, flax seeds and flax seed powder in a bowl. Stir in the warm water and let stand for 10 minutes to allow the seeds to hydrate. Once the mixture is thickened, stir in the hemp hearts, butter, garlic powder, salt and pepper.
2. If you are using a dehydrator, spread the mixture out in a thin layer on a nonstick dehydrator sheet. With a knife, score the spread into squares for easy separation when dry. Dehydrate at 115’F or desired temperature until crispy, flipping once for uniform dehydration about 12- 16 hours.
3. Using an oven, preheat oven to 250’F and line a cookie sheet with parchment paper. Spread the mixture on the parchment paper forming a rectangle about 12 x 10 inches. Bake for one hour. Carefully flip the cracker with the help of a second baking sheet and bake for another 15 minutes or until the thinner areas have begun to golden. (I often need to add an extra 15-30 minutes to this) Turn off oven and allow crackers to cool inside. Break or cut into pieces and store in an airtight container.