About the Recipe
I love these crackers. They are full of protein, fiber, flavor and crunch
Ingredients
1 cup raw sunflower seeds1 cup raw sunflower seeds
1 cup raw pumpkin seeds1 cup raw pumpkin seeds
1/2 cup chia seeds (very important! This is
what holds everything together)
1/2 cup flax seeds (whole)
¼ cup flax seed meal
1/4 cup hemp seeds (optional)
1/4 cup sesame seeds (optional)
1/4 cup sliced almonds (optional)
1 1/2 cups water
1 1/2 tablespoons olive oil
2 tablespoons dried herbs of your choice
Salt and pepper to taste
Other optional ingredients:
Everything Bagel Seasoning
Peri Peri Seasoning
1/2 teaspoon (or more to taste) Red pepper flakes
1/2 teaspoon (or more to taste) Curry powder
Use your imagination
Preparation
Preheat oven to 325 degrees
Lay parchment on two large-sized rimmed baking sheets
Combine all the ingredients in a mixing bowl and stir well.
Let sit for about 5 minutes until most of the liquid is absorbed
Spread half the mixture
on each sheet and smooth out
EVENLY with a rubber spatula. You want the entire amount to as close to the same thinness as possible.
Bake for 45 – 50 minutes until
crispy but not burned.
Swap your pans from top to bottom in your oven halfway through baking
To check for doneness, bend the
parchment up and see if the cracker cracks.
If it bends instead of cracking, then cook it a
few minutes longer.
When cool, break into crackers and store in an air-tight container for up to 2 weeks.
Note:
From Sarah Aitkns sister at IBS game changer with a few edits to my taste. She fashioned the recipe from some gluten free seed crackers she had in Kenya where they are very creative in coming up with gluten-free menu items. She liked them so much she had to recreate the recipe when she returned home. They pack a protein punch and have tons of fiber They are so delicious you’ll want to eat them every day.