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  • Writer's pictureMarcie

Ultimate Seeds


  • 1/2 cup pumpkin seeds (pepitas)

  • 1 cup ground flax seeds

  • 1/3 cup sesame seeds

  • 1/4 cup chia seeds

  • 1 tsp salt

  • 1 1/4 cup water

Additional Flavorings

  • Herbs and spices Add up to 2 tbsp of your favorites. I added 1/2 tsp ground garlic, 1/2 tsp ground onion, 1 tsp dried thyme and 1 tsp dried basil


  • Preheat your oven to 200 degrees fahrenheit.

  • Add the pumpkin seeds to a food processor and pulse several times, until it resembles coarse sand.

  • In a large mixing bowl, add the pumpkin seeds and all remaining ingredients. Stir together for a minute, until the seeds start to gel together.

  • Get two 11x17 baking sheets and set aside. Place half the mixture on a large piece of parchment paper. Place another piece of parchment paper on top and roll to your desired thickness. Repeat with the other half.

  • Use a knife to score the mixture into evenly sized pieces.

  • Place the parchment sheets with the cracker mixture onto the baking sheets and cook for 2 1/2 to 3 hours or until fully dehydrated, rotating the pans half-way through. Allow crackers to cool completely, then break apart.

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