Sesame Seed Crisps {paleo}
 
Prep time
Cook time
Total time
 
Author:
Serves: 30-35 crisps
Ingredients
  • ¾ cup raw sesame seeds
  • 1 cup raw pumpkin seeds
  • 1 cup ground flax seeds
  • 1 cup raw sunflower seeds
  • ½ raw cup hempseeds
  • 1 tbsp. onion flakes
  • 1 tsp garlic powder
  • 1 tsp pink Himalayan sea salt
  • ⅛ tsp ground cayenne pepper (omit for FreeDiet™ phase 1)
  • ¾ cup water
Instructions
  1. In a large mixing bowl add all seeds and mix.
  2. Add all spices and herbs mix. Add water and stir.
  3. When water is blended and seeds are sticking together taste and add any extra spices to taste.
  4. Spread mixture on 2 cookie sheets. Flatten into a rectangle ¼ inch thick squaring edges.
  5. It takes a few minutes using a spatula to pat and flatten firmly so mixture sticks.
  6. Place in a 250 degree oven for 35-40 minutes.
  7. Using a pizza cutter or knife cut into pieces. When cutting if mixture buckles put back in oven.
  8. When crackers are ready to cut flip them gingerly and put back in the oven 30-40 minutes longer.
  9. The last 30-40 minutes will depend if you like them crisp and on your oven. I like 30 minutes.
Notes
I prefer using stoneware verses coated cookie sheets for health purposes. Do not oil the baking sheets. I noticed if I used the bigger pumpkin seeds crackers didn't stay together as well. You could use a food processor to grind them smaller. Also, I prefer to buy whole flaxseeds and grind them myself as they will stay fresh. I often grind them and freeze them to use as needed. It is common they can go rancid and the nutrients deplete after grinding so freezing them is a good idea. Interchanging seeds for shredded coconut tastes great but may require more water.
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at https://spoonfulofhealth.com/sesame-seed-crisps-gluten-free-paleo/