Soaked Sunflower-Pumpkin Seed Crackers

Source

Food Farm Health

Ingredients

Display units in Metric

2	cups	raw sunflower seeds soaked
¹⁄₂	cup	raw pumpkin seeds soaked
1		Tblsp sea salt
¹⁄₂	tsp	sea salt
¹⁄₄	cup	tahini
¹⁄₄	cup	grapeseed oil or melted coconut oil
¹⁄₄	cup	flax eggs or 2 eggs

In a large bowl, cover sunflower and pumpkin seeds with water and add 1 Tblsp sea salt. Let soak overnight. In the morning, rinse and let sit draining for several hours.

Preheat oven to 350°. Grease two cookie sheets with coconut oil. Place the well drained seeds into your food processor and purée until mostly ground. Add in 1/2 tsp sea salt, tahini, oil and flax eggs. Blend until mixed. Refrigerate the dough for 15-30 minutes to help make rolling and cutting easier.

Place half of the mixture between two sheets of parchment and using a rolling pin, roll out until the dough is 1/4 inch thick. Using a bread knife, cut into 2 inch squares. Using a metal spatula, gingerly slip underneath each cracker and place on greased cookie sheet. Bake 15-20 minutes or until lightly golden brown. Serve with your next bowl of piping hot soup!

In a large bowl, cover sunflower and pumpkin seeds with water and add 1 Tblsp sea salt. Let soak overnight. In the morning, rinse and let sit draining for several hours.
Preheat oven to 350°. Grease two cookie sheets with coconut oil. Place the well drained seeds into your food processor and purée until mostly ground. Add in 1/2 tsp sea salt, tahini, oil and flax eggs. Blend until mixed. Refrigerate the dough for 15-30 minutes to help make rolling and cutting easier.
Place half of the mixture between two sheets of parchment and using a rolling pin, roll out until the dough is 1/4 inch thick. Using a bread knife, cut into 2 inch squares. Using a metal spatula, gingerly slip underneath each cracker and place on greased cookie sheet. Bake 15-20 minutes or until lightly golden brown. Serve with your next bowl of piping hot soup!

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