Sometimes I just gotta have something crunchy! Crackers are especially nice, because I like something to go with the crunch, if I am not eating them plain for a quick crunch fix. You can dress up a cracker with toppings. I personally like to pile them with meat and veggies or eat them with a salad. Some of the benefits of pumpkin seeds are healthy fat, magnesium, zinc, tryptophan, and studies also show they aid in hair growth. Sunflower seeds contain many beneficial vitamins as well, including B vitamins and vitamin E.
This recipe for crackers is free of all major allergens, no nuts, dairy, soy, gluten, grain, and they are easy and fast.
You will need a high speed blender or food processor to grind the nuts into flour, two parchment lined cooking sheets, and a rolling pin if you want them thin.
1 Pastured Egg or 1 Flax Egg, See Here for good directions on How to Make One
2 Tablespoons Tahini
2 Tablespoons Coconut Oil, melted or Olive Oil
2 Teaspoons Lime Juice
1/2 Teaspoon Himalayan Pink Salt
Directions: Pulse the seeds in a blender or food processor until you have a very fine flour consistency. Transfer the ground seeds to a bowl. and add the salt. Next Whisk egg and incorporate it into the nut flour mixture. Melt the coconut oil and tahini in the microwave together for ten seconds then whisk to incorporate, whisk in the lemon juice to the coconut oil mixture. Add the liquid ingredients to the nut flour, egg mixture and stir vigorously until a ball forms and the ingredients are thoroughly blended.
Divide dough in half, form into balls and place on two separate pieces of parchment paper. Top each sheet with another piece of parchment paper to roll them thin and keep the dough from sticking to your rolling pin. Roll or pat each cracker round out until 1/4 inch thick. Take off the top parchment paper and bake in the oven 325º degrees for 15 minutes until golden brown. After they cool, break into pieces. Store cooled in an airtight container.