Pumpkin Seed Crackers – Gluten Free, LCHF, Paleo, Banting, Keto

These pumpkin seed crackers are a great, healthy alternative to traditional carb heavy crackers.

-1 1/2 cups of pumpkin seeds/pepitas (240 g)
-1/2 cup of flax seeds (70 g)
-2 tbsp chia seeds (30 g)
-1 cup of water (250 ml)

-combine all ingredients into a bowl and set aside for 20 to 30 minutes until the water has mostly absorbed into the seeds. Pre-heat your oven to 170 degrees celsius
-turn out the mix onto a baking tray lined with baking paper and flatten the mixture until it is evenly spread over tray – it should be a few millimeters thick. Lightly score the mixture into the size of cracker that you want
-bake for a total of 60 minutes. After 30 minutes, remove seeds from the oven and flip them over onto another baking tray lined with baking paper and cook for the final 30 minutes. If the seeds are sticking to the baking paper, cook for a little bit longer before attempting to flip
-after the final 30 minutes, check that the seeds are dry and allow to cool before breaking up into pieces

Gluten Free Diet

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