Super Seedy Crackers
/What are they like?
- Hearty
- Packed with nutrients
- Full of flavor
The cracker on the right is a variation of crisp bread with the seeds on top. The recipe below is all seeds!
Recipe
This recipe is adapted from Oh She Glows Everyday by Angela Liddon. In her book they are called “Endurance Crackers”. They are packed with nutrients, flavorful, and calorie dense.
Serves 10, Prep 10 min, baking 30-40 min
1/4 cup chia seeds, 40g
1/4 cup sunflower seeds, 40g
1/4 cup pumpkin seeds, 30g
1/4 cup sesame seeds, 35g
scant 1/2 cup warm water, 70g
1/8 teaspoon fine sea salt, plus more for sprinkling
optional:
1/2 tsp paprika
1/4 tsp chili powder
1 1/2 tbsp honey
1 tbsp lime juice, plus zest of one lime (can substitute lemon)
Directions:
Preheat the oven to 350F/175C.
Mix all of the ingredients together in a large bowl, adding the warm water last. Stir to combine.
Allow the seeds to rest while they absorb the water. Oil three pieces of parchment paper.
When the seeds have absorbed all of the water, divide the mixture between two pieces of parchment paper. Place the third piece of parchment paper oil-side down onto the mixture. Using a rolling pin, roll out the mixture as thin as possible, 1/8-1/4 inch thickness. Repeat with the rest of the mixture.
Slide each of the the rolled out crackers onto a cookie sheet and bake for about 30 minutes. Then using a spatula, carefully flip the crackers and bake for about 20 minutes or until they are golden*. Note that it is easy to burn these crackers so it is better to take them out early and rebake them later if needed. Allow the crackers to cool completely and then break them up into desired sizes. If they are not crunchy, put them back into the oven for a few more minutes. Store in an airtight container for one week.
*At this point, you may want to tear the crackers up into large pieces to help them cook evenly. However, they are hot so be careful.
