Pumpkin Seed Crackers

Ingredients

2 cups (360g) pumpkin seeds
½ cup (70g) chia seeds
½ cup (100g) sesame seeds
1 teaspoon coriander powder
1 teaspoon cumin
1 teaspoon garlic powder 
1 teaspoon black pepper 
¾ to 1 teaspoon salt 
2 ¼ cups water

Directions

1. Preheat the oven to 350°F.

 Line two (18”x13”) baking sheets  with parchment paper and set aside. 

2. In a medium bowl and whisk all ingredients together. Stir in the water and set aside for 15 minutes. The chia seeds will soak up the water and make a gel. 

3. Pour half of the mixture into the prepared baking sheet. Use a large flat spoon or spatula to light spread the paste evening across the entire sheet, making sure there are no gaps. Tilt the pan to further spread the mixture to the edges. Tap the baking sheet a few times onto the counter to settle the paste. Repeat with the remaining mixture onto the second baking sheet. 

4. Bake for 15 minutes. Then, switching the trays and baking for another 10 minutes, the edges should be golden brown. Turn off the oven and allow the cracker to continue cooking with residue heat for another 15 minutes. 

5. Remove from the oven. Using a sharp knife, lightly slice the crackers directly on the sheet tray while it is hot to achieve square crackers. Otherwise, wait for the crackers to cool and break into irregular shapes. 

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Quick Tips

• Once crackers are cooled, store in an airtight container for up to one week. If the crackers lose crispness, bake them for 5 minutes at 350° F to refresh its texture or at 250° F in an airfryer.

• Pumpkin seeds are packed with manganese, copper, magnesium and antioxidants. These nutrients are beneficial to our blood health (cells, pressure and sugar levels) and decreases inflammation.  

• Raw seeds have a high phytic acid content. This is an antinutrient that can inhibit iron, zinc, and calcium absorption in the intestines. Humans lack the enzyme needed to digest this acid. Cooking, soaking, fermenting or sprouting the seeds can break down this acid.