- 1 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 1 cup flaxseeds
- 1/2 cup almond flour
- 1/2 teaspoon baking soda
- 1/2 cup minced white onion
- 3 tablespoons minced garlic
- 2 tablespoons olive oil
- 2 tablespoons miso paste
- 1/4 cup filtered water
- 2 tablespoons various seeds, for garnish
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Place the sunflower seeds, pumpkin seeds, and flaxseeds in a food processor and grind into a fine powder. Add the almond flour and baking soda and pulse to combine. Add the onion, garlic, oil, miso, and water and process until a uniform dough is formed. Add the seed mixture reserved for garnish and mix briefly to combine, leaving a textured surface. Remove the dough from the food processor and allow to sit for 15 minutes.
Divide the dough in half. Place one portion of the dough on one of the prepared baking sheets. Cover with an additional piece of parchment paper and, using a rolling pin, roll out the dough to cover the entire surface. With a knife, cut the dough into twenty squares. Repeat on the second prepared baking sheet with the other portion of dough.
Bake both sheets for 15 minutes before flipping the crackers over. Continue to bake for another 10 minutes, or until golden.
Remove from the oven and let the crackers cool on the pan. Store in a sealed container for up to 2 weeks. Makes 40.
Kitchen Note: If using a dehydrator, dehydrate the mixture at 115°F for 4 hours, flip the sheets, peel off the dehydrator sheet, place the mixture dried side up on the dehydrator screens, and continue to dehydrate for 4 more hours, or until dry.
About this recipe
“These protein-rich savory crisps packed with sunflower seeds, pumpkin seeds, and flaxseeds, are high in tryptophan, an amino acid that can reduce stress and cravings for sugary treats, which can age your skin. The fiber will help you feel full longer.” – Jules Aron
Excerpted with permission from Nourish & Glow by Jules Aron, The Countryman Press, 2018. Photos: Gygorgy Papp
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