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 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
- Place sprouted wheat berries in food processor and process until meal like consistency is achieved.
- Add 1 cup flax seeds, ground, 1/4 cup Nama Shoyu. Pulse until combined.
- Add onion and garlic. Process until well combined and no chunks of onion are present.
- Spread on teleflex sheet and cover with pumpkin seeds. Press the seeds into the mixture, sprinkle with celtic sea salt and score.
- Dehydrate for 8 hours, pull off teleflex sheets and put back in dehydrator with seeds still on top, until dry.
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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.
Zemira wrote on May 26, 2011
Thank you for your quick answer, Susan!
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.
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…
Valinda wrote on January 14, 2011
What could I use instead of the Nama Shoyu? It is in several cracker recipes and I can not use fermented products and also limit soy. I know substitutions are not always successful and thought you may have an answer. These crackers look so good and I want to make the recipe.
Alicia Neville wrote on November 23, 2010
I have had something similar to this added with the orange zest! So divine with the orange zest! Perfect after dinner snack 🙂
Bonnie Nugent wrote on June 17, 2010
I have celiac disease and can’t use the wheat berries, also rye and barley. What other grain could I sprout in place of the wheat berries. Thanks!
Catherine wrote on April 12, 2010
I made this over the weekend. LOVE IT! I made up a avocado spread and added tomato slices to these crackers and it was a meal in itself. Thanks!
Susan wrote on October 12, 2009
I’m just exploring the raw food diet but often get discouraged that so many of the recipies use flax seeds and my body just doesn’t like them. Is there something I can substitute?