Jul 02, 2022LivGood Team

Ingredients for 24 crackers:


  • Preheat the oven to 135°C.
  • Soak the chia seeds. Add the chia seeds and water into a small bowl. Stir and let rest until the chia seeds swell and become gelatinous, about 10 minutes.
  • Prepare the dough. Add the almond flour, pumpkin seeds, and salt into the bowl with the chia seeds, and mix until well combined. You should end up with a soft ball of dough.
  • Roll out the dough. Place the dough between two pieces of parchment paper and flatten it with the palm of your hand. Place the center of your rolling pin on the center of the disk. Press firmly into the dough, rolling towards yourself and away from you. Repeat until the dough is about ⅛ inch/3 mm thin.
  • Score the dough. Remove the top sheet of parchment paper. Using a knife, cut the dough into desired shapes.
  • Transfer the dough (with the bottom sheet of parchment paper) onto a large baking sheet and bake until crispy and golden brown, about 80 minutes, flipping halfway through baking**. If one side of the crackers is more golden than the other, rotate the baking sheet.
  • Transfer the cracker onto a cooling rack and let it cool completely. Once cool, break the cracker along the scored lines.
  • Leftover chia seed crackers keep well in an airtight container in a cool, dry, and dark place for up to 1 week (or in the refrigerator for up to 1 month). For longer term storage, freeze in an airtight container for up to 3 months

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