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.
When you soak seeds and nuts, you remove the outer coating that contains anti-nutrients that can irritate your gut lining.
You can get crazy creative with these. Adding in nuts, seeds, spices and herbs.
- 3/4 cup Whole Flax Seed
- 3 TBSP Chia Seed
- 2/3 cups raw sunflower seeds
- 2/3 cups raw pumpkin seeds (pepitas)
- 4-7 cups filtered water
- 3 TBSP hemp seeds
- 3 TBSP sesame seeds
- 1/4 cup Nutritional Yeast *optional
- 1 sheet nori, torn into pieces *optional
- 1/2 cup Goji Berries *optional
- 5 drops Wild Orange Essential Oil *optional
- 2 carrots, shredded *optional
Combine the Flax Seed and the Chia Seed in one bowl. Add 2-3 cups of water and stir
Combine the Pumpkin Seeds and the Sunflower seeds in a separate bowl and add enough water to cover.
Allow to sprout, or sit for a minimum of 12 hours. I leave mine up to 24 hours.
Drain any excess water from the Pumpkin and Sunflower mixture and add to the Flax and Chia mixture. Stir to combine.
Add the Sesame Seeds and Hemp Seeds to the seed mixture.
Mix in any combination of optional ingredients that appeal.
Spread on a parchment-lined dehydrator tray and dehydrate at 115 degrees for 18-24 hours.
Or on a parchment lined cookie sheet in your oven at lowest temp for 12-18 hours. Or until the crackers are crisp and break apart easily.