Recipe adapted from Oh She Glows
This seedy cracker is light and crispy and makes a great snack that is filling and nutritious! Pair with hummus, cheese, veggies or fruit.
Makes 22 crackers
- 1/2 cup chia seeds
- 1/2 cup sunflower seeds
- 1/2 cup pepita seeds (or pumpkin seeds)
- 1/4 cup sesame seeds
- 1/4 cup hemp seeds
- 1 cup water
- 1 large garlic clove, finely grated
- 1/4 teaspoon fine sea salt, plus more for sprinkling
- Preheat oven to 300ºF. Line a large baking sheet with parchment paper.
- In a large bowl, combine the chia seeds, sunflower seeds, pepita seeds, sesame and hemp seeds.
- Add the water, garlic, and salt. Stir with a spatula until combined. Allow the mixture to sit for a couple of minutes until the chia seeds absorb the water. Move to Step 4 as soon as the water has fully absorbed (when you stir the mixture, you shouldn’t see a pool of water on the bottom of the bowl).
- Spread the mixture onto the prepared baking sheet in two small rectangles (about 12 x 7 inches each and 1/8 to 1/4 “ thick). Sprinkle additional salt on top.
- Bake for 35 minutes. Remove from the oven and carefully flip each rectangle with a spatula. Bake for another 25 to 35 mins, until lightly golden around the edges. Watch closely near the end to make sure they don’t burn.
- Let cool for 10 to 15 mins on the pan. Using a pizza cutter, cut into 22 rectangular crackers or simply break them up into smaller pieces. Let cool completely and store in an airtight container or jar on the counter for up to 2 weeks. You can also freeze the crackers in freezer bags for up to 1 month.
NUTRITION INFORMATION (per cracker)
|Calories (kcal)||61||Potassium (mg)||–|
|Carbohydrates (g)||2.8||Sodium (mg)||28|
|Sugar (g)||0.2||Vitamin A||0.2|
|Protein (g)||2.6||Fibre (g)||2.2|
|Fat (g)||4.8||Calcium (mg)||30|
|Saturated Fat||0.6||Iron (mg)||0.8|