Pumpkin Sunflower Seed Crackers

• Gluten free
• Paleo

• Meat

  • 3 tbsp Hemp hearts

• Produce

  • 1/4 tsp Garlic powder

• Baking & Spices

  • 3 tbsp Almond meal
  • 1 Pepper, freshly ground
  • 1 tsp Poppy seeds
  • 1/4 tsp Salt

• Nuts & Seeds

  • 1 tbsp Chia seeds
  • 2 tbsp Flax seeds, ground
  • 3 tbsp Pumpkin seeds, raw
  • 3 tbsp Sunflower seeds

• Liquids

  • 9 tbsp Water

Found on pancakewarriors.com

Description

Ingredients

• 3 tbs. hemp hearts
• 3 tbs. raw pumpkin seeds
• 3 tbs. sunflower seeds
• 2 tbs. ground flax seeds (or all chia for paleo option)
• 1 tbs. chia seeds
• 3 tbs. almond meal
• 9 tbs. warm water
• ¼ tsp. garlic powder
• 1 tsp. poppy seeds
• ¼ - ½ tsp salt
• freshly ground pepper to taste

Directions

• Preheat oven to 350.
• Place parchment paper on a cookie sheet and spray with nonstick spray (coconut oil).
• In a large bowl, add the ingredients in order and allow to sit for at least 5 minutes before transferring to parchment paper.
• Spread the batter out on the parchment paper and using wet hands, flatten to an even consistency. Be careful to smooth out the ends. You want these to be rustic looking but not sloppy!
• Bake for 20 minutes at 350. Take out of the oven and carefully flip over the huge cracker. Bake another 6-7 minutes.
• Remove from oven and cut with pizza cutter or large knife. Allow to cool completely before tasting.