Seed Crunch (contains eggs)

2 egg whites (beaten)

1 cup sesame
1 cup Sunflower seeds
1 cup pumpkin seeds
1/4 cup chia powder
1/4 cup flax meal
1/4 cup almond flour

• Preheat oven to 225 degrees F
• Combine all dry ingredients 
• beat/whip egg into foam
• Mix egg whites into dry mixture
• Flatten and place on a cookie sheet lined with parchment paper/aluminum foil
• Bake for 50-60 minutes
• Store in an airtight container for 1-2 weeks.  I keep mine in the freezer until ready to consume