- 3/ 4 cup raw pumpkin seeds
- 3/ 4 cup raw sunflower seeds
- 1/ 2 cup brown flax seeds, or golden flax seeds
- 3 tablespoon psyllium husk powder
- 1 1/ 2 teaspoons salt
- 1 tablespoon garlic powder
- 1 3/ 4 cup water
Mix all ingredients together and let sit for 20 minutes.
After the 20 minutes, turn oven on to 300F.
Divide mixture in half and place each half onto a piece of “cookie sheet” sized parchment paper or silpat.
Cover each half with a second piece of parchment paper and use a rolling pin (or something similar) to roll mixture out until it’s thin. It should cover the entire piece of parchment paper.
Remove top sheet of parchment carefully and immediately to prevent mixture from sticking. If some of the mixture sticks, use your fingers to patchwork the mixture.
Bake for 1 hour and 20 minutes at 300F. Rotating the trays every 20 minutes to prevent the bottom tray from burning. After 1hr 20min turn off the oven and leave trays inside to cool down with the oven.
Remove trays from oven once cooled, break apart and store in an airtight container on the counter, not in the fridge.
Enjoy with dips, snack boards or on their own!