Gluten Free

Vegan Crunchy 3 Seed Crackers

Ingredients

Created by: Heather Pace www.sweetlyraw.com
1 cup almond flour
¼ cup ground Alligga Flax Seed
3 tbsp Alligga Hemp Seeds
2 tbsp pumpkin seeds
2 tbsp coconut flour
½ tsp salt
¼ cup water

Directions

Whisk the dry ingredients together.

Add the water and stir to combine into a pliable dough.

Roll thin between two sheets of parchment paper.

Brush with a little oil and sprinkle extra seeds and salt on top if desired.

Score and bake at 350F for 12-15 minutes.

Remove the golden brown crackers from the outer edges and continue baking the rest for up to 6 minutes, or until they’re golden brown. They’ll crisp up right away as they start to cool.

Store at room temperature in a sealed container for up to 4 weeks.

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