For a while now my mom has been telling me about these incredible healthy homemade crackers. To be honest, I’ve kind of humored her when she spoke of them, inwardly thinking, “Mom, these sound like BIRD FOOD. I am not a bird. I don’t want to eat bird food. Please stop talking about these weird crackers.”

Then she came and visited from Alaska. And guess what? She brought everything with her to make these bird food crackers. And even if you’re in your mid-thirties and have 5 children of your own, when your mom tells you to do something, chances are you’ll do it. So that’s what led us to making these homemade crackers, in my kitchen, where I own no birds. To my utter surprise though, they tastes GREAT. Like, as in I’d eat them even after she goes home type of great. They have a nutty, crisp texture complimented perfectly by the saltiness. I really like them! So much that I’ll make them again! Although maybe I’ll cover them in dark chocolate next time…

I put the nutritional info below. They’re packed with protein and fiber so they’re a fantastic snack! Even if you cover them in chocolate. 

Homemade Superfood Crackers
Recipe from www.KnowTheCause.com
Yields 30 crackers, 10 servings total

• 1/4 cup raw, unhulled sesame seeds
• 1/4 cup raw pumpkin seeds
• 1/4 cup raw sunflower seeds
• 1/4 cup chia seeds
• 1/2 cup water
• 1/2 teaspoon salt (*I divided this in half, dissolving 1/4 tsp in the water and sprinkling the remaining 1/4 tsp on top of the crackers.)
• Small amount of oil for pan

Pre-heat oven to 325 degrees F.

Place chia and sesame seeds in a medium mixing bowl and stir to combine evenly. This is an important step! If the chia seeds aren’t mixed in with another small seed, they will tend to clump together. Add remaining seeds and mix until they are all evenly distributed.

Stir salt into water until dissolved.*

Add water to seed mixture and stir well. Mixture will thicken in about 5 minutes. Wait until all the liquid is absorbed.

Line a baking sheet with parchment and oil it lightly. (The oil is optional- but it does make the crackers easier to flip if you spray the parchment with a little cooking spray first.)

Dump seed mixture onto oiled parchment. Spread mixture to an even thickness of about 1/4″ using the back side of a spoon. Try to not make any holes in the cracker- spreading it isn’t hard and you’ll get the hang of it after a bit.  I made mine into a circle that was 11″ in diameter.

Bake in preheated oven for about 30 minutes. Remove from oven and flip over using 2 spatulas.

Cut into cracker shapes. Sprinkle with a bit more salt if desired, and return to oven, baking for another 5 minutes at 325 degrees.

Decrease oven temp to 250 degrees and bake an additional 20-25 minutes, until they look dry.

Remove from oven and cool. Any leftovers could be stored in an airtight container.