Sprouted Quinoa-Chia-Lentil-Pumpkin Seed Crackers

Updated: Feb 27, 2018

- by guest blogger, Susan Grimes, aka "yogi Suzi".

Sprouted Bready Crackers – High Protein, Omega 3 and B-Vitamin Rich, High Fiber Crackers!

– 1 cup dry lentils, soaked 12 hours and then sprouted for 60 to 72 hours – 1 cup quinoa, soaked 8 hours and then sprouted for 12 to 24 hours – 2 cups raw pumpkin seeds soaked for 8 to 12 hours


Rinse the lentils and quinoa twice daily during the sprouting phase and rinse the pumpkin seeds thoroughly at the end of the soaking phase. Be sure to rinse the quinoa well for 2 – 3 minutes each time you rinse it.


– 1 cup chia seeds soaked in 3 cups water (you won’t be able to rinse these as they form a gel). – 1 to 2 tbsp. Himalayan salt or high quality Sea salt – we use 2 tbsp. because we like them salty. – 1 tbsp. dry Oregano or 2 tbsp. fresh Oregano – 1 tbsp. dry Parsley or 2  tbsp. fresh Parsley – 1 tbsp. dry Sage or 2 tbsp. fresh Sage – 1 tbsp. dry Thyme or 2 tbsp. fresh Thyme – 2 cups fresh water for blending – ¾ cup Oat Bran (can be found in the bulk section of most health food stores)


Put lentils, quinoa, and pumpkin seeds in a food processor with the 2 cups water.   If your food processor is small, divide all these seeds and herbs and salt into four parts and blend with 1/2 cups of water and a quarter of the mass at a time.


Put this blended mixture in a large bowl. Place the Chia gel (Chia seeds and original soaking water) in the Food Processor and blend. Add this to the mass in the large bowl.

Stir in ¾ cup of Oat Bran – this is what gives the crackers a bready like flavor and texture.


If you taste it at this point, it may have a bit of a bitter flavor from the raw quinoa. After dehydrating and sitting, that bitterness goes away — in other words, they taste great when they are dried.

Spread the batter one half inch thick on sheets (we use Teflex sheets) and place it in the dehydrator for 8 hours.  After 8 hours, flip it and dehydrate 4 – 6 more hours.


If you don’t have a dehydrator, you may be able to bake these crackers on greased cookie sheets, however, since we didn’t do it this way, we can only guess at the time – say 250 degrees for 40 minutes?  After 40 minutes, flip the crackers and continue baking at a low heat but keep a close eye on them, checking them every 20 minutes or so.


Enjoy!  If you desire more richness, eat these crackers with coconut oil, avocado, or any dip or spread.

Copyright © 2010 - 2019 Traditional Botanical Medicine  All Rights Reserved.

Angelo Druda
Cobb Mountain Clinic

PO Box 665

Cobb, CA 95426

Lake County (707) 291-9164

tbmdruda@gmail.com