1/4 cup raw, unhulled sesame seeds
1/4 cup raw pumpkin seeds
1/4 cup raw sunflower seeds
1/4 cup chia seeds
1/2 cup water
1/2 teaspoon salt
Small amount of oil for pan
Pre-heat oven to 325.
Place chia and sesame seeds in a medium mixing bowl and stir to combine evenly. This is an important step! If the chia seeds aren’t mixed in with another small seed, they will tend to clump together.
Add remaining seeds and mix until they are all evenly distributed.
Stir salt into water until dissolved.
Add water to seed mixture and stir well. Mixture will thicken in a minute or two. Wait until all the liquid is absorbed.
Line a baking sheet with parchment and oil it lightly.
Dump seed mixture onto oiled parchment. Spread mixture to an even thickness of about 1/4″.
Bake in preheated oven for about 30 minutes. Remove from oven and flip over. Cut into cracker shapes.
Sprinkle with a bit more salt if desired, and return to oven until just turning golden around the edges, about 15 minutes more.
Serve. Any leftovers (highly unlikely!) could be stored in an airtight container.
When we did these on the show, we made a very simple sort of “semi homemade” guacamole by adding about 1/2 cup of purchased fresh salsa to a chopped and partially mashed avocado. The crackers and guacamole disappeared in seconds after the cameras stopped rolling!
(Inspired by Chocolatree Cafe)