This crackers recipe features a variety of seeds, and the combination of colors and textures is impressive, but you can use fewer types—just make sure you use chia seeds (they’re not optional) and the total volume stays the same.
INGREDIENTS
- 1 cup old-fashioned oats
- ¾ cup raw pumpkin seeds (pepitas)
- ⅓ cup raw sunflower seeds
- ⅓ cup sesame seeds
- 3 tablespoons chia seeds
- 3 tablespoons poppy seeds
- 1 teaspoon kosher salt
- 1 tablespoon plus 1 teaspoon vegetable oil
- 1 tablespoon pure maple syrup.
INSTRUCTIONS
- Preheat oven to 325°F (160°C).
- In a large mixing bowl, mix all ingredients. Allow mixture to sit and thicken, around 10 Minutes. (There shouldn’t be water left in the bowl, it should all be absorbed.)
- Spread mixture onto a baking sheet, lined with parchment, and lightly sprayed. Put another sheet of parchment on top and use your hands to flatten it around ⅛-inch thick.
- Remove the top sheet and sprinkle with salt, if desired.
- Bake for 15-20 minutes, until golden brown around the edges.
- Remove from the oven, put a sheet of parchment on top, and flip it over onto another baking sheet
- Remove the bottom sheet of parchment (that was just in the oven) and use a pastry cutter to score square shapes into the cracker sheet.
- Return to oven and bake for 20-25 more minutes.
- Allow cooling on the baking sheet. Break apart with your hands and enjoy!
- Yields ~24 oat and seed crackers.
NUTRITIONAL FACTS
• Serving Size: 3 crackers
• Calories: 169
• Sugar: 0
• Fat: 12
• Carbohydrates: 11
• Fiber: 5
• Protein: 6
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