1/2 cup Chia Seeds
1/2 cup whole Flax Seeds
1/2 cup Hemp seeds
1/2 teaspoon sea salt
1/4 teaspoon dried parsley
1 clove garlic, minced or grated
1 teaspoon onion, grated
3/4 cup water, approximately
Preheat oven to 325F.
Mix together all ingredients, except water. Gradually add water until the mixture is thick and sort of clings together.
Spread mixture onto a parchment lined cookie sheet. You want it about 1/4 inch thick.
Bake for 30 minutes. Cut into desired size crackers. Flip each piece carefully over. Bake for another 30 minutes on the other side. Cool completely. Store in an airtight container so they stay crispy.
(I am making ketogenic meals for my mother-in-law while she is battling cancer. So, here’s the breakdown for those interested: I cut these crackers into 12 pieces. Serving size: one cracker. Per serving: 8.1 g fat, 0.4 g net carbs, 4.6 g protein.)