Saturday, September 24, 2011

Recipe: Soaked Sunflower-Pumpkin Seed Crackers

Necessity is definitely the mother of invention. With allergies of eggs, nuts, grains and dairy in our family, I have been feeling in desperate need of a bread-like product. This recipe came about as a result. These crackers are mild, crunchy and work perfectly alongside a bowl of soup. Experiment by adding your favorite seasonings or make it plain and top with fresh homemade jam or pesto!

Note: Soaking the seeds for a minimum of eight hours in a slightly acidic solution helps to neutralize enzyme inhibitors and other anti-nutrients making them more nutritious and digestible.

Soaked Sunflower-Pumpkin Seed Crackers (makes ~2 cookie sheets worth)

2 cups raw sunflower seeds, soaked
1/2 cup raw pumpkin seeds, soaked
1 Tblsp sea salt
1/2 tsp sea salt
1/4 cup tahini
1/4 cup grapeseed oil or melted coconut oil
1/4 cup flax eggs or 2 eggs

In a large bowl, cover sunflower and pumpkin seeds with water and add 1 Tblsp sea salt. Let soak overnight. In the morning, rinse and let sit draining for several hours.

Preheat oven to 350°. Grease two cookie sheets with coconut oil. Place the well drained seeds into your food processor and purée until mostly ground. Add in 1/2 tsp sea salt, tahini, oil and flax eggs. Blend until mixed. Refrigerate the dough for 15-30 minutes to help make rolling and cutting easier.

Place half of the mixture between two sheets of parchment and using a rolling pin, roll out until the dough is 1/4 inch thick. Using a bread knife, cut into 2 inch squares. Using a metal spatula, gingerly slip underneath each cracker and place on greased cookie sheet. Bake 15-20 minutes or until lightly golden brown. Serve with your next bowl of piping hot soup!

Linked to Wellness Weekend, Living Well, Sugar-free Sunday, Monday Mania, Weekend Gourmet, Barn Hop, A Southern Fairytale, Mangia Monday, Hunk of Meat Monday, Fat Tuesday, Slightly Indulgent Tuesday, Tasty Tuesday, Tea Party Tuesday, Real Food Wednesday, WFMW, Gluten-free Wednesday, Cast Party Wednesday, Health2Day, Full Plate Thursday, Simple Lives Thursday, TGIAFF, Fresh Bites Friday, Fight Back Friday.  


resistantnikki said...

Wow - sounds yummy! Sunflower seeds and tahini are two of my favorite things!

Bee Girl said...

Those sound fantastic! Thanks for sharing another wonderful recipe!

On another've won an award! Pop on over to my blog and see what it's all about :-) Cheers!

Shanon Hilton said...

Thanks Resistantnikki - if you give them a try, let me know what you think!

Bee Girl - thanks so much! I will definitely check it out!

VintageMom said...

Yum - love this idea! We have the same allergies in our house (gluten, dairy, eggs, nuts, corn, soy....) and unfortunately I have one son who consistently hates every alternative starch I have either bought or tried to make. This one I'll be making for me :)

Lisa @ Allergy Free Vintage Cookery

beyond the peel said...

I love making homemade crackers since the ones at the store have so much junk in them. I will definitely give these a try. They sound like fun to make.

tmice826 said...

Sounds great, but what are flax eggs? Where oes one get such a produc?

Shanon Hilton said...

Hi tmice826, click on the flax egg link for the recipe, or go here:

Cheers! --Shanon

Kimberly Anne said...

Thanks for posting this on Weekend Gourmet blog carnival. Looks like your blog is full of amazing recipes.

Hope you come back, any Monday!

Anonymous said...

What a great idea! I love me some crackers--there is something comforting about them, you know? I really am looking forward to making these--thanks for the recipe :)

Laura said...

If someone isn't allergic to eggs, how many eggs should be used in this recipe to replace 1/4 cup of flax eggs?

Shanon Hilton said...

Hi Laura,

Use two eggs in replacement of the flax eggs. I've noted the alternative in the recipe. Thanks! --Shanon

Laura said...

Thank you!

gfe--gluten free easily said...

What an awesome recipe! Those look really, really good. :-) Came over from Ricki's Wellness Weekend!


Miz Helen said...

I can't wait to make these yummy crackers. They look awesome! Thank you so much for sharing with Full Plate Thursday and have a great week end!
Come Back Soon,
Miz Helen

My Little Home and Garden said...

With tahini and the seeds, the crackers must be tasty. Aside from those, I was amazed by your sidebar food storage list!

Shanon Hilton said...

My Little Home & Garden: Thank you! I'm pretty excited about the food storage. I'm not sure we'd do this much every year, but it's nice to know how and to know that it is doable!

Pure Ella said...

Wow these look and sound so amazing!
I will have to try ;)

Kevin Hakney said...

I liked the content on this site. Would like to visit again.

Roasted Sunflower Seeds
Sunflower Seed Flavors