Seed Crackers
Ingredients
Instructions
Preheat the oven to 100 °C.
Add the pumpkin seeds to a food processor and pulse several times, until it resembles coarse sand.
In a large mixing bowl, add the coarse pumpkin seeds and all remaining ingredients. Stir together for a minute, until the seeds start to gel together.
Prepare 2 greased baking sheets and set them aside with a large piece of parchment paper covering the base of each tray.
Divide the mixture between the 2 trays, placing equal amounts on top of the parchment paper. Place another piece of parchment paper on top of the mixture and roll the mixture to the desired thickness of the crackers.
Remove the top piece of parchment paper.
Use a knife to score the mixture into evenly sized pieces.
Place the baking tray with the base parchment sheet with the cracker mixture on top of it, into the oven and bake for 2 1/2 to 3 hours or until fully dehydrated, rotating the pans half-way through.
Allow the crackers to cool completely and then break apart along the score lines.
Store in an airtight container for 2 – 3 weeks.
Serve as a snack with your favourite spread (e.g. avo, hummus or cream cheese), topped with Harissa Paste or a Walnut Cauliflower Harissa Dip
