Ultimate Seed Crackers
Posted by Lisa on January 23, 2016 / 8 Comments
These ultimate seed crackers are gluten-free, grain-free, nut-free, paleo and vegan. They’re delicious and adaptable with numerous herbs and spices.
I’m not gonna lie. I wasn’t great in the food department last week. I got a bit of the munchies….and I *may* have polished off an entire bag of corn tortilla chips. “But they were organic”…she says to herself, in an attempt to make herself feel better. Oh, geez!
You know that I don’t do grains often. I NEVER do gluten, but most other grains fall into the bucket of “they’re not the most nutrient-dense option, but let’s chat moderation, shall we?” It’s the whole 80/20-ish thing – and well, life. But here’s where I had some errors in my ways. Moderation was not what I practiced! Nope. Not even close – and my body not-so-gently reminded me of it.
I fully blame the munchies on the added stress of getting my website e-commerce ready (who knew all the stuff you have to do?!) for my ebook launch next week. I’m over-the-moon excited about the launch, but the minutiae…holy smokes! There’s literally a million and one details, IT integrations and “to-do’s.” I had no idea.
But there is a bright side – I came up with a new munchie recipe. And an ultimate one at that. Because it won’t make my gut do cartwheels (thank goodness). A grain-free, nut-free, 100% seed cracker…that has me dreaming up new recipes of things to dip the seed crackers in (read: dips are in your future).
Now, I do have another awesome munchie, my herbed cassava tortilla chips, but not everyone has cassava flour on the ready (though they should). These seed crackers are made from 4 different seeds – flaxseed, pumpkin seed, sesame seed and chia seed. And salt + water. That’s it! Then, you can add in any additional flavorings, like dried herb and spices. In the batch you see, I added garlic, thyme and basil. But feel free to get creative. I think a smoky paprika or zaatar spice would be awesome!
The crackers, unlike their deep-fried corn tortilla alternative are loaded with vitamins, nutrients, minerals, dietary fiber, omega-3 essential fatty acids and free-radical fighting antioxidants. All good stuff. Though it’s probably still a good idea to not down the entire batch in one sitting.
Okay, so let’s discuss the recipe. It’s really quite easy. Mix seeds with water. Add herbs and spices and roll onto a piece of parchment paper. The only decision is how thin you want your crackers to be. The first time I made this recipe I got my crackers super thin (see picture above). And instead of scoring them…I broke them up by hand to create a more fun, organic shape.
I probably prefer that method, for plain cracker snacks. But if you’re planning to use these seed crackers for dipping, you’ll need to make them a bit thicker or they’ll crumble and be no use as a functional dip loading device. So that’s what I did with the second batch. Both are awesome – it’s your choice!
- ½ cup pumpkin seed (pepitas)
- 1 cup ground flaxseed
- ⅓ cup sesame seed
- ¼ cup chia seed
- 1 tsp salt
- 1¼ cup water
- Add up to 2 tablespoons of your favorite herbs and spices. I added ½ tsp granulated garlic, 1 tsp thyme and 1 tsp basil.
- Preheat oven to 200 degrees fahrenheit.
- Add the pumpkin seeds to a food processor and pulse several times, until it resemble coarse sand.
- In a large mixing bowl, add the pumpkin seeds and all remaining ingredients. Stir together for a minute, until the seeds start to gel together.
- Get two 11x17 baking sheets and set aside. Place half the mixture on a large piece of parchment paper. Place another piece of parchment paper on top and roll to your desired thickness. Repeat with the other half.
- If scoring, use a knife to score the mixture into evenly sized pieces.
- Place the parchment sheets with the cracker mixture on the baking sheets and cook for 2-3 hours or until fully dehydrated, rotating the pans half-way through.
- Allow crackers to cool completely.
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