Description
3-Seed Gluten Free Crackers are packed with protein and healthy fats. They are a much healthier snack than store bought crackers.
Ingredients
Units
Scale
- 1/4 cup chia seeds
- 1/4 cup sunflower seeds
- 1/4 cup pepitas (shelled pumpkin seeds)
- 1/4 cup gluten-free steel cut oats
- 2 tablespoons flax seed meal
- 1/4 cup almond flour
- 1 teaspoon sea salt
- 1/4 teaspoon cumin
- 1 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 1 cup water
Instructions
- 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.
Notes
Prep time does not include the 30 minute resting time for the dough.
Adapted from: Nyoutritious
