Calories: 86 Proteins: 3 Carbs: 7 Fats: 6 Serves: 20
1 cup old - fashioned oats
¾ cup raw pumpkin seeds (pepitas)
⅓ cup raw sunflower seeds
⅓ cup sesame seeds
3 tablespoons BBF chia seeds
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3 tablespoons poppy seeds
1 tablespoon everything bagel seasoning
2 tablespoon BBF coconut oil, melted
1 tablespoon BBF agave syrup
Preheat oven to 375°. Mix oats, pumpkin seeds, sunflower seeds, sesame seeds, chia seeds, poppy seeds, and seasoning in a large bowl. Stir oil, agave syrup, and ¾ cup room-temperature water in a medium bowl to combine. Pour liquid over oat mixture and toss until mixture is completely soaked. Let sit for 10 minutes; the mixture will absorb water and thicken. Form oat mixture into a ball and transfer to a parchment-lined baking sheet. Press a second sheet of parchment paper directly on top and, using a rolling pin, flatten to ⅛" thick (the shape doesn’t matter). Remove top layer of parchment. Bake cracker until golden brown around edges, 15–20 minutes. Remove from oven and carefully turn out, parchment side up. Place a fresh sheet of parchment on baking sheet. Remove parchment from c racker, carefully turn cracker over, and return to baking sheet. Bake until firm and golden brown around edges, 15–20 minutes. Let cool on baking sheet, then break into pieces with your hands.
