Ingredients:

  • 1/4 cup Raw Sunflower Seeds
  • 1/4 cup Raw Pumpkin Seeds (Pepitas)
  • 3 Tbsp Chia Seeds (Black or White)
  • 3 Tbsp Golden Flax Seeds (ground)
  • 2 Tbsp Psyllium Husk Powder
  • 1 tsp Fine Sea Salt
  • 1 tsp Dried Rosemary (crushed)
  • 1/2 tsp Garlic Powder
  • 1 1/4 cups Filtered Water (lukewarm)

Instructions:

  1. Preheat oven to 160°C (325°F). Line a large baking sheet completely with parchment paper, ensuring it lies flat.
  2. In a large mixing bowl, thoroughly whisk together all the dry ingredients: sunflower, pumpkin, chia, ground flax seeds, psyllium powder, salt, rosemary, and garlic powder.
  3. Pour the lukewarm water over the dry mix. Stir vigorously until everything is combined. The mixture will initially look loose and runny.
  4. Let the mixture stand undisturbed for 15–20 minutes. The seeds and psyllium will hydrate, transforming the mix into a thick, gelatinous, spreadable dough.
  5. Transfer the entire seed mixture onto the center of the prepared parchment paper. Place another sheet of parchment on top.
  6. Use a rolling pin to roll the mixture out as thinly and evenly as possible across the entire baking sheet, aiming for a consistent thickness of about 2–3 mm (1/8 inch).
  7. Remove the top layer of parchment. Using a sharp knife or pizza cutter, lightly score the dough into small, consistent squares or rectangles (approx. 2x3 inches). Do not cut all the way through.
  8. Place the baking sheet in the preheated oven. Bake for 30 minutes (First Bake/Drying).
  9. Carefully remove the sheet. Slide the parchment and the seed slab onto a cutting board, flip the entire slab over onto the bare baking sheet (or fresh parchment), ensuring even drying. Return to the oven.
  10. Bake for another 15–25 minutes, or until the edges are golden brown and the wafer slab feels completely dry and rigid when lightly tapped (Second Bake/Crisping).
  11. Remove from the oven and slide the parchment onto a cooling rack. Allow the wafers to cool completely (at least 20 minutes). They will crisp up significantly as they cool.
  12. Snap the cooled slab along the scored lines into individual wafers. Store in an airtight container at room temperature for up to 10 days.