These Sun-dried Tomato and Basil crackers are the perfect snack to satisfy a serious CRUNCH craving! They are delicious on their own but even better when dipped in hummus or one of my amazing salad dressings.
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Ingredients
1/2 cup (66g) sunflower seeds
1/2 cup (66g) pumpkin seeds
1/4 cup (43g) chia seeds
1/4 cup ( 43g) flax meal or seeds
1/4 cup (13 g) sun-dried tomatoes, diced *
1/2 teaspoon onion powder
2 teaspoons basil
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 cup (118ml) water
*note:Â If using sun-dried tomatoes that are in oil: drain off oil and then blend the tomatoes with the water
Instructions
- Preheat oven to 325°F (162°C)
- Grind all the seeds and sun-dried tomatoes together in a blender until it is a uniform flour mixture.
- Pour mixture into a mixing bowl and stir in the spices.
- Stir in the water until mixture clumps together.
- Place mixture onto a parchment lined baking tray.
- Place another piece of parchment paper on top.
- Press down flat with your hands first and then roll out with rolling pin until it is a consistent thinness.
- Peel top layer of parchment paper off.
- Bake for 20 minutes.
- Flip.
- Score with a knife or pizza cutter into the desired cracker shapes.
- Bake for 20 minutes.
- Let cool.
- Break apart crackers and store in an airtight container in the fridge for up to 2 weeks.
Did You Make This Recipe?
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