| 10 | 205 | 316 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 3 h 10 min | 4 |
| 1 cup | Flaxseeds |
| 3 tbsp | Chia seeds |
| 1 cup | Water, filtered |
| 3 tbsp hulled | Sunflower seeds |
| 3 tbsp | Pumpkin seeds (pepitas) (or crushed almonds, walnuts, other nuts or seeds) |
| 1 1/2 tsp | Salt |
| 1 tsp | Black pepper |
| 1 tsp | Onion powder |
| 1 tsp | Garlic powder |
| 1 tsp | Rosemary, dried |
Preheat oven to 200F. Line a baking sheet with parchment paper.
In a large bowl, soak flax and chia seeds in 1 cup water for 15-20 minutes. This is very important to bind the ingredients.
After flax & chia are done soaking, add the rest of the ingredients and mix well. You will probably have to use your hands - it feels kinda weird but works the best!
Spread the mixture as evenly as you can on the lined baking sheet. You will want to layer to be about ¼ inch thick.
Bake at 200F for an hour and a half. Flip it over carefully using a spatula. Once it’s flipped over, bake for another hour and a half.
Turn off the oven and let rest for 5 minutes in oven. Take out and let cool to touch.
It can now be broken into cracker sized pieces. Don’t worry, they will be uneven!
Store in an airtight container and enjoy within 7-10 days of baking.
Experiment with different flavors! Some of my favorites:
| Meat Alternative | 2.0 |
