1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/4 cup sesame seeds
1/4 cup hemp seeds
1/4 cup flax seeds
1/2 teaspoon Himalayan or Celtic sea salt
1/2 teaspoon garlic powder
1 tablespoon mixed dried Italian spices
1 Combine eggs, seeds, spices, garlic powder, and saltin a bowl. Stir well.
2 Use a spatula to transfer the mixture onto a cookiesheet lined with a silicone mat or parchment paper.
3 Shake the cookie sheet and tilt it around until themixture is spread across the cookie sheet. Use a spatula to spread it even andthin.
4 Bake at 400 for 15 to 18 minutes. Break into pieces. Theyshould be crunchy. If they do not break with a snap, put them in the oven onwarm until they are completely dry.
A dash of salt may be sprinkled on top before baking if desired.
These crackers are crunchy, savory, and veryversatile. Any type of seeds, save for chia which absorbs a lot of liquid, can be used as long as you stick to the ratios. Just measure the seeds to make up one and 3/4 of a cup to a three egg ratio. Be creative and enjoy.
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 alarge container and portioned in zip lock bags, with spices and all. The bags can be labeled 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 timecompared 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.