Sometimes I really miss salty, crunchy snacks like popcorn & chips with my low carb eating pattern so I tossed together ingredients I had on hand and made multi-seed crackers.

They turned out great, super crunchy & not as crumbly as I expected. I used raw seeds I had stored in my freezer & a no-salt herb blend from my spice cupboard. Use what you have and like. Other types of seeds would well work in this recipe: flax seeds, chia seeds, pepitas, etc. I recommend using hemp hearts (hulled hemp seeds) if you don’t like the extreme crunch of whole hemp seeds. Decrease the amount of salt in the recipe if you use already salted seeds. I tried pressing the dough out without the egg first but it didn’t hold together well enough so I had to rework it. An egg free version would probably work by doubling the amount of flaxseed meal, using boiling water, and allowing the dough to rest for 30 minutes before pressing into the pan.

1 cup raw sunflower seeds
1 cup whole hemp seeds
1 cup raw white sesame seeds
1/2 cup water
1/4 cup flaxseed meal
1 egg
1 Tbs herb blend of choice
2 tsp salt

Preheat oven to 350°F. Prepare a baking sheet with parchment paper or a silicone baking mat. Mix dry ingredients in a large bowl and stir to evenly distribute flaxseed meal, herbs, and salt. Add water and egg. Stir until all the ingredients are well combined. Pour out onto prepared baking sheet and press out evenly with the back of a spoon to about 1/4 inch thick. It may not cover the full baking sheet. Square up the exposed edge as best as possible. Use extra parchment paper or a second silicone baking mat to further press down seeds. Cut into small squares approximately one inch by one inch with a pizza cutter or knife. Bake for 40-45 minutes until light golden brown. Remove from oven and allow to cool for 10 minutes before carefully breaking apart crackers on the cut lines. Store in an air tight container once completely cooled. Makes approximately 64 crackers.