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| Pumpkin Seed Crackers |
1 cup raw pumpkin seeds (presoaked)
3 tbsp chia seeds
2 tsp celtic sea salt
4 tsp pepper
1 cup of water
- Put your chia seeds in the water. Soak for about 30 minutes. It will become a gooey consistency, kind of like paste. That's when its ready!
- Put your pumpkin seeds, salt and pepper in your food processor and chop them. You want it to be chopped to chunky grainy consistency.
- Then put the chopped pumpkin seeds into a bowl, pour in your chia seed gooey mix and stir!
- Fold, stir and mix the mixture until its all mixed up.
- Then put it in your dehydrator.
- Dehydrator on 115 degrees for about 4-6 hours.
- About halfway through, I flip the crackers. (Only flip if your crackers appear to be hard on top. If its most on the parchment paper, that's perfectly fine.)
- After I flip my crackers I peel the parchment paper off the back and I cut them when they are halfway done. This makes it less "breakable" and more easy to manipulate into the shapes and sizes I want them to be.
- Let them un-cook for about another 3-4 hours (or so). You'll know when they are done: (a) the color will be a dark red; (b) it will look like a chip; (c) the crackers will have a slight bend on the edges to them; and, (d) when you bite into it (or break it in half) it will have the consistency of a cracker or a chip with crisp!
These are a great variation from sunflower seeds. Admittedly, they taste a little similar, except it has a little bit more pepper so it has a slight kick to it. I enjoy the difference in color and the little bit of a difference in taste...and here we go again with the buttery flavor...yum yum!
TIP
- Be sure to pre-soak your seeds, to release the enzymes. Read more about that here.
- When cutting your crackers you can use kitchen shears or a pizza cutter. I often use kitchen shears, because its easier to me.
- Line your dehydrator with parchment paper. It makes life really simple...and clean up too. *wink*
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