A couple of weeks ago, I was working at the coop (required for membership) and needed a snack. One of the customers purchased a box of Mary’s Gone Crackers, which looked like a healthy option. I loved them and before I knew it, I had polished off the entire box! (not unusual :P). They reminded me of these raw seed crackers that I had tried in culinary school while helping out with a dinner for another class. Therefore, I decided to try making a similar version at home, instead of buying another box. This recipe is supereasy, healthy, and yummy; hence, a great snack option 🙂 Not only are these crackers packed with omega 3s and antioxidants, they are also gluten-free, raw, and low-carb!

Ingredients:
1/3 cup chia seeds
1/3 cup flax seeds
1/3 cup sunflower seeds
1 cup coconut water
1 teaspoon za’atar
¼ teaspoon garlic powder
¼ teaspoon sea salt

Instructions:
1. *If using oven, preheat to 300 degrees. Combine all seeds and blend for about 10 seconds in the Vitamix or other powerful blender. Do not make into fine powder; leave some texture.
2. Add remaining ingredients to blender.
3. Blend again to fully incorporate ingredients. The batter should not be as thick as cookie dough but not as thin as pancake batter. It should resemble fluff, just not as sticky.
4. Using a spatula, spread onto Tefflex-Lined Dehydrator Screens or silpats about 1/8th of an inch thick. The thinner you spread it, the crispier the cracker.
5. If using oven, bake for about 30 min on each side, watching it closely. If using dehydrator, set to 155 degrees for 8 hours on each side, until crisp. If this doesn’t end up being crispy enough, you may have to put it into the oven.
6. When done to desired crispness, break apart and store in airtight container.