Directions
Preheat your oven to 300°F / 150°C and have a large baking sheet ready.
In a medium-sized bowl, combine all the dry : almond flour, sunflower seeds, pumpkin seeds, flaxseed, chia seeds, psyllium husk powder, and salt.
Stir until everything is evenly distributed.
Pour the melted coconut oil and boiling water into the dry mixture.
Stir immediately and thoroughly until a thick, cohesive dough forms.
Place the dough ball between two large pieces of parchment paper.
Using a rolling pin, roll the dough out as thinly and evenly as possible, aiming for approximately ⅛-inch thickness.
Carefully peel off the top layer of parchment paper and slide the bottom layer with the rolled-out dough directly onto your baking sheet.
Using a pizza cutter or a sharp knife, score the dough into your desired cracker size. This makes them easy to break apart after baking.
Bake for 40-45 minutes, or until the edges are golden brown and the center feels firm and dry to the touch.
Turn off the oven and leave the crackers inside with the door ajar to cool down completely. This step is crucial for achieving maximum crispiness!
Once fully cooled, gently break the crackers apart along the score lines.
Store your delicious seed crackers in an airtight container at room temperature for up to two weeks.
Don't skip the final step of letting the crackers cool completely inside the turned-off oven. This draws out the last bit of moisture, guaranteeing a super crisp texture.
