Pumpkin Seed Pesto Crackers
These pumpkin seed pesto crackers are so full of flavor, you would never know they are good for you! Not to mention they are free of gluten, dairy, sugar and processed ingredients.
Pumpkin Seed Pesto Crackers
- 1/2 cup + 1 tablespoon pumpkin seeds, divided
- 1/2 - 3/4 cup loosely packed fresh basil
- 1/4 tsp sea salt
- 2 cloves garlic
- juice from 1/4 lemon
- 1/8 cup + 1/2 teaspoon olive oil, divided
- 1 tablespoon sunflower seeds
- 1 cup almond flour
- 1 egg, beaten
- 1/2 teaspoon sea salt
- 1/4 teaspoon garlic powder
Preheat oven to 350 degrees.
In a food processor, add 1/2 cup pumpkin seeds, basil, sea salt, garlic, lemon juice and 1/8 cup olive oil. Blend until it starts to form a paste, scraping down the sides if needed. Once at desired consistency, add 1 tablespoon each of pumpkin seeds and sunflower seeds. Pulse to incorporate. Set aside.
In a large bowl, add almond flour, sea salt, garlic powder and stir to combine. Add pesto to bowl and stir. Add egg and whisk, using hands if needed until dough is formed. Roll into two separate balls.
Grease a sheet of parchment paper and lay flat. Place one ball of dough in center and fold parchment paper in half. Using a rolling pin, flatten until about 1/8 inch thick. Use a pizza cutter or knife to slice into cracker-size squares. Place on a foil-lined baking sheet and cook 12-14 minutes (turning halfway through), or until edges start to turn golden brown. Allow to cool 10 minutes.
