I used to think crackers were one of those foods that had to come out of a box. I believed that making crackers was a) too time consuming 2) too difficult and 3) too inconvenient.
You know what else is time consuming, difficult and inconvenient? Feeling sick and crappy all the time. And I’ve reached a point in my life where the perceived ease of processed foods isn’t really worth the trouble, or the expensive costs.
You can learn to bake delicious homemade crackers and I’m going to help you through it.
What I like about this five-ingredient recipe is not only its simplicity, but its foundation of unrefined ingredients. There are no flours in these crackers, just a bunch of seeds and vegetables that you toss together (they’re also grain-free, which is a dietary strategy that many peeps are following these days).
Pumpkin seeds are high in vitamin E, a potent antioxidant that can help kick toxins to the curb, while sesame seeds are a rich source of minerals that support our bone and heart health. Plus, these crackers have plenty of fibre, which absorbs toxins and sweeps them out of our bodies.
Oh, wait, and they taste great, too. I love the flavour of pumpkin seeds, but if they’re not your favourite, feel free to sub them for something else – walnuts would be an excellent choice, too.
Pumpkin Seed Zucchini Crackers
Makes about 25-30 crackers, depending on how you cut them
1 cup pumpkin seeds
⅓ cup sesame seeds
½ cup shredded zucchini, packed
¼ tsp Himalayan salt, or more to taste
1 tbsp olive oil
Preheat the oven to 350 degrees F.
In a food processor, grind the pumpkin seeds until they become a fine meal. Add the sesame seeds, zucchini, salt and olive oil, and pulse until everything comes together.
Place the dough onto a silpat or parchment paper, and roll out the crackers thinly. Score with a knife.
Bake for 15 minutes, then allow the crackers to cool completely.
