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Pumpkin Seed Crackers

Are pumpkin seeds another super food? Would you believe that they are amazingly nutritious? Pumpkin seeds are full of magnesium, which keeps bones strong, promotes healthy heart function and supports your nervous systems function, B vitamins, and are packed with protein! They are also a good source of iron, zinc and fiber! These crackers are great with cashew cheese or just topped with veggies. This is a great addition to your raw food recipe collection!

Pumpkin Seed Cracker Recipe




Pumpkin Seed Crackers

  • 3 cups sprouted wheat berries
  • 1 cup flax seeds, ground fine
  • 1/4 cup nama shoyu
  • 1 medium purple onion, chopped
  • 2 cloves garlic
  • 1/2 cup pumpkin seeds
  1. Place  sprouted wheat berries in food processor and process until meal like consistency is achieved.
  2. Add 1 cup flax seeds, ground, 1/4 cup Nama Shoyu. Pulse until combined.
  3. Add onion and garlic. Process until well combined and no chunks of onion are present.
  4. Spread on teleflex sheet and cover with pumpkin seeds. Press the seeds into the mixture, sprinkle with celtic sea salt and score.
  5. Dehydrate for 8 hours, pull off teleflex sheets and put back in dehydrator with seeds still on top, until dry.
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  1. Coral wrote on December 14, 2012

    I dont have a dehyrator..would it work in the oven? great recipes!!!

  2. NutriMom wrote on August 26, 2012

    Two questions, if I may:
    1. Would love to know the yield for the Pumpkin Seed Crackers. The recipe refers a singular sheet in one spot and ‘sheets’ in another… Could you say how many trays of crackers this recipe makes?
    2. When you say the TSM Dehydrator comes completely apart, including the heating element, is the wiring from the interior of the cabinet removable as well? Like others who posted, I love that the TSM is stainless, w/ss shelves and is quiet (my current dehydrator dominates the entire downstairs living area unless shut in its own room – but this cuts down on air circulation so that I must frequently open the door for an air exchange of the moist air for the dryer house air…so definitely do want another ‘noise polluter.’

    My one concern when considering the TSM is that during my research, I noticed some saying that the wiring runs through the inside of the food chamber and if so, I would like to cover the wiring (wires have that plastic covering) with some sort of stainless channel. So if everything comes apart and I can remove the wiring from the interior, it may make the job of running the wiring through some kind of stainless tubing or covering it with a 3-sided channel easier…

    Thanks so much.

  3. Mel wrote on January 16, 2012

    I am confused on the process of sprouting the wheat berries.

    Do you only soak them in water the first night? and the other days while they are sprouting just rinse them, not soaking them in water?

    • Susan wrote on January 16, 2012

      You soak them for 24 hours, drain off the water and then rinse 3 times a day until they sprout. :-)

  4. lynntofu wrote on November 12, 2011

    Could I sub already ground flax seeds for the same amount of flax seeds in the recipe?

  5. Ijan wrote on October 29, 2011

    and then what size of the onion? Small, medium?

  6. Ijan wrote on October 29, 2011

    Hi Susan,
    I’m just exploring the raw food. My first step was these crackers. I also made onion sanflower seed. They both have kind of sour taste. Is it should be that way? The wheat berries took 4 days to germinate. I bought hard red winter berries from Wholefoods. And I didn’t have golden flax seed, only brown. Please, tell me what did I do wrong?

    • Susan wrote on October 30, 2011

      You didn’t have good, fresh wheat. If there is a sour taste, it means that your wheat started fermenting instead of just sprouting. You need to also be sure to rinse a couple of times a day. Maybe the wheat was old?

  7. Zemira wrote on May 30, 2011

    Hello Susan,

    Something went terribly wrong with this recipe over the weekend. I didn’t have nama shoyu so I substituted it with Bragg’s Liquid Aminos. The flavor was not appealing at all, bitter and salty. This is the only thing I can think of that would’ve changed the outcome. Nothing like being thrown off the horse so soon!

    I hope the birds like them.

    • Susan wrote on May 30, 2011

      There is a significant difference in taste between Nama Shoyu and Braggs. I am assuming that is what went wrong. You need to be careful with substitutions. I put a lot of time and effort into balancing the flavors in my recipes. When you change a major flavor ingredient, it will completely change the flavor.

  8. Zemira wrote on May 26, 2011

    Thank you for your quick answer, Susan!

  9. Susan wrote on May 26, 2011

    Since there are no soaking instructions, you do not need to soak these (to a wet state) for this recipe.

  10. Zemira wrote on May 25, 2011

    I just recieved my new Excalibur dehydrator, and I’m thrilled to get started! This is the recipe I’ve decided on for its christening!

    But as I was re-reading it, I discovered some confusion over the pumpkin seeds: Do I soak them AND dehydrate them first or will they stick to the dough having been only soaked?

    With bated breath…


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