Parmesan & Seed Crackers


  • 1 cup Organic, Raw, Sunflower Seeds

  • 1/2 cup Raw Flax Seeds

  • 1/2 cup Chia Seeds

  • 3/4 cup Finely Grated Parmesan

  • 3 tbsp Chopped Fresh Rosemary

  • 1/2 tsp Garlic Powder

  • 1/2 tsp Baking Powder

  • 1/2 tsp Himalayan Salt

  • 1 Large Egg

  • 2 tbsp Melted Butter



  1. Preheat oven to 300 F

  2. In a high-powered blender or food processor, grind the sunflower seeds, flax seeds and chia seeds until finely ground. Transfer to a large bowl

  3. Stir in Parmesan, fresh rosemary, garlic powder and baking powder and salt

  4. Stir in egg and butter, until dough comes together

  5. Turn dough out onto a large piece of parchment paper and pat into a square, this may take two cooking trays. Top with another large piece of parchment paper. Roll out to about a 1/8” thickness, as evenly as you can. (Use a couple of shish kabob skewers to help, as seen in the pictures.) Remove top parchment paper.

  6. Use a sharp knife or pizza cutter to score into 2” squares.

  7. Transfer whole bottom parchment paper to a large baking sheet

  8. Bake for 35-40 minutes until edges are golden brown and the crackers are firm to the touch.

  9. Remove and let cool completely before breaking apart.

Nutritional Information:  Serves 10    A serving is 4 crackers.

Fat: 18 g | Protein: 9 g | Carbs: 9 g | Fiber: 7 | Total Net Carbs: 2 grams