Don’t we all enjoy a crispy, salty, buttery cracker with a piece of cheese or a dip?
Usually those crackers aren’t very nutritious or filling, leaving you unsatisfied. Plus most of them are laced with a ton of salt, preservatives, unnecessary fats, and contain a ton of other crazy ingredients you can’t pronounce. Seriously, read the label; do you know what half of that stuff is?
And they are heavy on the gluten and carbs.
Moral of the story: store-bought crackers really are not a healthy snacking option.
3-Seed Gluten Free Crackers to the rescue!
These little guys are insanely filling. The omega-3s and proteins that live within the chia seeds, sunflower seeds, and pepitas will keep you satisfied for hours. Plus almond flour keeps them gluten free and they are free from crazy unpronounceable ingredients.
With these 3-Seed Gluten-Free Crackers you know exactly what you’re getting. A super healthy cracker!
The real question is, do they taste good?
Yes! They are crispy, perfectly salty, slightly smoky from the cumin, nutty from the seeds, and completely addicting.
Trust me, the next time you want some crackers make a batch of these guys. I promise you won’t want to buy another box of crackers ever again!
- ¼ cup chia seeds
- ¼ cup sunflower seeds
- ¼ cup pepitas (shelled pumpkin seeds)
- ¼ cup gluten-free steel cut oats
- 2 tablespoons flax seed meal
- ¼ cup almond flour
- 1 teaspoon sea salt
- ¼ teaspoon cumin
- 1 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 1 cup water
- Preheat oven to 300 degrees.
- In medium-sized bowl place all seeds, oats, flax seed meal, almond flour, sea salt, cumin, and black pepper. Mix to combine.
- Add the water and extra virgin olive oil. Stir to combine. Allow the mixture to sit for at least 30 minutes so that the chia seeds and flax seeds have a chance to expand and turn into a sticky dough.
- Place the dough on a silpat mat or piece of parchment paper. Place a second piece of parchment paper over top of the dough. Use a rolling pin to roll the dough out to the ends of the silpat so that the dough is thin.
- Remove the top piece of parchment paper. Using a knife carefully score the dough into small squares. You don’t need to use much pressure so you won’t ruin your silpat or rip your parchment paper. Carefully transfer to a baking sheet.
- Bake for 40 to 55 minutes or until the crackers are crisp and slightly browned. Make sure to rotate the pan half way through the baking time so that the crackers are evenly cooked.
- Allow the crackers to cool for 5 minutes before using your hands to break the crackers along the perforated lines.
- Serve immediately or store in an airtight container for up to 2 days. After 1 day they begin to lose their crispiness.
Adapted from: Nyoutritious