Saturday, February 11, 2017

Seed Crackers Recipe #5


As promised... a happy seed cracker recipe to go with the pastured and cultered butter. These crackers are so good, even when they are bad they are good. It's nice to have something to crunch that is not so high in carbs. Every time I make these I change it up a bit, but my latest version is my favorite so far.

I lovingly call this recipe "Seed Cracker Recipe #5"

Ingredients:
1/2 cup each of
-white (or brown) chia seeds
-flax seeds
-Black (or white) sesame seeds (soaked or straight out of package)

2 teaspoons each of
- paprika
-garlic powder
-onion powder

1 teaspoon salt
1 1/4 cups fine blanched almond flour without the skins (I like Bob's Red Mill or homemade)
1 1/2 cups water

Instructions:
First put the chia and flax seeds in a mixing bowl and stir in water and let the mixture sit at least 10 minutes to allow the gel to come out of the seeds.

Add the spices to the top of the mixture while waiting if you want. Then preheat the oven to 300 F. Once the 10 minutes (or so) has elapsed add the almond flour and sesame seeds and blend.

Once everything is all mixed up you will spread the dough into two parchment paper lined baking pans about 11x13 in size. You can also spread it onto olive oil greased pans if you're fresh out of parchment.   Spread the cracker mixture as thing as possible in the bottom of the pans-- I use two metal spoons. Note that you can add water to your mixture to make spreading easier, but it will take longer to cook.

Cook for one hour. If not completely crispy you can flip and cook longer -checking every 15 minutes for crispiness. Remove from oven and allow to cool, then break into cracker sized pieces.

If you want to go for more uniformly sized crackers you can cook for 30 to 45 minutes, then slice them into squares and flip over for additional cooking. I myself could not care less about whether the crackers are squares or natural shapes.

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