16 pieces

Ingredients: 75 grams sunflower seeds, 75 grams pumpkin seeds, 75 grams black sesame seeds (white is also possible), 4 tbsp hemp seeds, 65 grams linseed (whole), 2 tbsp chia seeds, 1 tbsp coconut oil (melted), 250 ml hot water, ½ teaspoon Himalayan salt , 1 tbsp herbs de provence and 1-2 teaspoon cumin powder.

To work:

Step 1

Preheat the oven to 180 degrees and line the baking tray with baking paper.

Step 2

Add all dry ingredients to a bowl and mix well.

Step 3

Now add the melted coconut oil and hot water to the seeds and kernels. Mix well. Taste to see if it suits your taste. Otherwise, add some spices or salt.

Step 4

Divide the nut and seed mixture over the baking tray and press well.

Step 5

Slide the baking tray into the preheated oven and after 25 minutes it is ready.

Step 6

Remove the baking tray from the oven and immediately cut 16 crackers from the large whole. Allow to cool further. When it is completely cold, you can spread them with homemade hummus or whatever you like. Store them cool and dry in a closed container (I keep the container in the refrigerator).

Step 7

Take some seed crackers with you for the road. Delicious on its own, but also delicious with a homemade spread or seed or nut butter.