These tasty, crunchy, savory, and slightly sweet crackers have no added sugar and are rich with protein. They'll stay fresh in a sealed container in the fridge for up to a week. Use them as a base for appetizers, like smoked salmon and pickle, or prosciutto and tomato.

Free from peanuts, nuts, dairy, soy, egg, wheat, fish and shellfish

Ingredients
1/2 cup pumpkin seeds
2 tbsp. shelled hemp seeds
1/4 cup black chia seeds
1/4 cup quinoa
1/4 tsp salt
1/4 cup maple syrup

Preheat the oven to 375F and line a baking sheet with parchment paper.

Add all the seeds and salt to a bowl and mix until they are well combined. Add the maple syrup and stir until it is well distributed. Spoon small clumps of the mixture onto the baking sheet, at least 1 inch apart as they will expand in the oven. Wet your fingertips and pat down the tops so they are flat discs. Bake for 10 minutes. Let them cool completely before lifting off the parchment.

Makes 18 crackers