High Protein Crackers

Preheat oven to 300°F (150°C). Blend chia and buckwheat groats into a flour and add into a large bowl. Can also use buckwheat flour and chia flour.

Add in sunflower seeds, pumpkin seeds, flax seeds, *protein powder, spices and mix.

Slowly add in the water until you get a consistency that is spreadable. Spread on a silicone mat or parchment paper and either bake on 300°F (150°C) for 20 minutes or dehydrate on 118°F for 24 hours. If you are dehydrating them make sure to flip them halfway through at 12 hours. The best way to flip the crackers is to get another tray ready and place it over the first one. Flip the entire tray over and it should transfer pretty easily. At this point you can also cut small squares in the crackers if you want them to break apart more uniformly.

Once done let cool completely and break the crackers into small pieces. Store in a sealed container for up to a week. Serve with your favorite dip!

I use the unflavored organic protein powder from Complement. It is PERFECT in these because it's made out of almonds, pumpkin seed, sunflower seed, chia seeds, and yellow peas.