Recipe courtesy of Tiffani Thiessen
- 1 tablespoon coconut oil
- ⅓ cup sunflower seeds, shelled and unseasoned
- ⅓ cup pumpkin seeds
- ⅓ cup pine nuts
- 2 tablespoons white sesame seeds
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup flax seeds
- ½ cup chia seeds
- Kosher salt, to taste
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In a large saute pan over medium heat melt the coconut oil. Once melted add in the sunflower seeds, pumpkin seeds, and pine nuts and toast about 5 minutes or until they are beginning to turn golden brown and smell nutty. Remove from heat and stir in the sesame seeds and dried spices. The residual heat will lightly toast these ingredients. Let cool in the pan.
In a large bowl combine the flax seeds, chia seeds and 1 cup water. Let stand for about 5 minutes to allow the seeds to absorb some of the water. Fold in the cooled ingredients and then spread the mixture in a flat, even layer on the baking sheet. Make sure to spread the ingredients as far as possible, without allowing any holes in the middle of the mixture. Sprinkle the top with salt. Bake in the preheated oven for 50-60 minutes, or until crispy like a cracker and golden brown all over. Remove from oven and let cool about 10 minutes, the cracker will become more crispy as it cools. Break up into medium size pieces and eat immediately or store in an airtight container for 2-3 days.
Photography by Rebecca Sanabria