Typically I buy raw sunflower seeds and raw pumpkin seeds. This is because I don’t love the oils that are used when commercially roasting seeds. When making the crackers, I roast the sunflower seeds at home in a 350F oven for 7-9 minutes (don’t walk away, they burn easily). Allow the sunflower seeds to cool completely before blending up. I roast my sunflower seeds all at once from the package and store them in the freezer to always have them on hand. These crackers were made with homemade roasted sunflower seeds and raw pumpkin seeds. You could also use store bought roasted sunflower seeds and roasted or raw pumpkin seeds. NOTE: If you buy salted sunflower seeds or pumpkin seeds, do not add any salt to these crackers or they will be too salty. In fact you may want to wash off the salt if you are concerned the crackers will be too salty.