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1/2 cup chia seeds
1 1/2 cups total of other seeds, such as sesame seeds, sunflower seeds, pumpkin seeds, even hemp hearts
1/2 cup nutritional yeast flakes
1 cup water
1 large clove garlic, finely grated (rasp grater is ideal)
1/2 tsp Herbamare or sea salt or Maldon salt
Optional: a dash of red pepper flakes (1/2 tsp approx)


Finely grate 1 large clove garlic (or two small cloves) and add to one cup water and stir. Set aside. In a separate bowl, mix together all the seeds (2 cups total of seeds. Minimum 1/2 cup chia seeds, so the mixture sticks together. Maximum 1/2 cup pumpkin seeds, as they are a large seed.) Add nutritional flakes, salt (or Herbamare) and any other spices you like. Mix together. Add the water- garlic mixture and stir to fully moisten. Set aside for 5 minutes, while the chia seeds absorb the water. Cover a cookie sheet with parchment paper. I like my crackers really thin and crispy, so I use an extra large cookie sheet 15 1/2 cm by 21 1/2 cm…but any cookie sheet will do. Dump the moist seed mixture onto the parchment paper and spread evenly with a spatula. Then draw a fine line with the spatula, to separate the seed mixture into 4 quadrants. This will make them much easier to flip, halfway through the baking process! If you like your crackers more salty, you can sprinkle a little extra Herbamare on top before you bake them. Bake on the middle rack at 300F for 30-35 minutes (you will see some steam coming out of the oven vent) then flip and bake another 25-30 minutes more. Every oven is a little different, so keep an eye on them, and pull them out when they are slightly browned and look dry and smell good! Cool on a cooling rack. Break apart into crackers of whatever size you like. Store in an airtight container. Enjoy, they won’t last long! Especially delicious with sprouted hummus!

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