Sprouted Seed Crackers

When I decided to clean up my diet and took a break from gluten, I was jonesing for a piece of bread. An angel, in the form of my friend Robyn Lilley of Robyn Lilley Skincare came to my rescue. The hormone balancing nature of these crackers make them the perfect Food As Medicine. Serve them with salsa, hummus, nut butters, or as a side to soup. 

Course Snack
Prep Time 10 minutes
Cook Time 1 day
Total Time 1 day 10 minutes


  • 3/4 cup whole flax seed
  • 3 TBSP Chia Seed
  • 2/3 cup Sunflower Seeds
  • 2/3 cup Pumpkin Seeds (pepitas)
  • 4-7 Cups Filtered Water
  • 3 TBSP Hemp Seeds
  • 3 TBSP Sesame Seeds
  • 1/2 Cup Nutritional Yeast *optional
  • 1 sheet Nori, torn into small pieces *optional
  • 1/2 Cup Goji Berries *optional
  • 5 drops Wild Orange Essential Oil *optional
  • 2 Carrots Grated *optional


  1. Combine the Flax Seed and the Chia Seed in one bowl. Add 2-3 cups of water and stir

  2. Combine the Pumpkin Seeds and the Sunflower seeds in a separate bowl and add enough water to cover. 

  3. Allow to sprout, or sit for a minimum of 6 hours.

  4. Drain any excess water from the Pumpkin and Sunflower mixture and add to the Flax and Chia mixture. Stir to combine. 

  5. Add the Sesame Seeds and Hemp Seeds to the seed mixture.

  6. Mix in any combination of optional ingredients that appeal.

  7. Spread on parchment lined dehydrator trays and dehydrate at 115 degrees for 18-24 hours.