Caroline Kavanagh | Mar 12, 2018
I had to name this cracker recipe "Gone Crackers" as that is how insanely amazing they are! After you make these once you will NOT -- I repeat -- NOT, want to purchase a box of crackers again. They are that good! These are crunchy and salty which satisfy all those folks (like myself) who are chip fiends. Let's just say, don't leave me alone with a bag that has the word "chip" on the label, that is, if you expect to get a few ;) Pumpkin and sunflower seeds are the stars of this recipe with plenty of magnesium, zinc, omega 3s, vitamin E, copper, folate, fiber and various B vitamins. Pumpkin seeds are rich in iron and an additional source for those plant-based folks. Pumpkin seeds are also a protein source which is another plus, with 5 grams in just one ounce. They’re a rich source of amino acids and contain an especially high amount of tryptophan, the amino acid that enhances serotonin production in the body. They’re true mood-boosters! A great on-the-go snack with a few apple slices. From start to finish only 30 minutes to make these and only one bowl needed to mix the ingredients. Pretty darn easy.
Gluten free, diary free, grain free and vegan.
Prep time is 10 minutes. Servings 4 (5 crackers per serving)
Makes about 20-22 crackers Here's how to do it: Ingredients - 3 tbsp raw Pumpkin Seeds - 3 tbsp Sunflower Seeds - 3 tbsp Hemp Seed Hearts (I use Bob's Red Mill) - 3 tbsp organic black Chia Seeds - 3 tbsp Almond Flour (I use Bob's Red Mill Superfine) - 9 tbsp Warm Water - 1 tsp Poppy Seeds - 1/4 tsp Garlic Powder - 1/4 tsp Sea Salt - 1/4 tsp Black Pepper Instructions Preheat oven to 350 degrees. Place parchment paper on a cookie sheet and rub with coconut oil. In a large mixing bowl add the ingredients and mix together, then let it sit for 5 minutes to allow the water to absorb. Spread the batter out on the parchment paper, then cover the batter with a piece of wax paper and roll over the batter with a rolling pin to even it out. Remove wax paper.
Bake for 20 minutes then take out of the oven and cover with another piece of parchment paper and carefully flip over the huge cracker. Return the flipped cracker to the oven for another 7 - 10 minutes. Remove from the oven and let cool for a few minutes. Then gently break the cracker into pieces. Roughly 2 inches each in size. Some will be larger and some smaller. Enjoy! Transfer the remaining crackers into an air-tight container or zip baggie and continue to enjoy for another 5 to 7 days.
CHO = 6g
PRO = 7g
Fat = 12g
Fiber = 5g Calories: 157 Metabolically Efficient: YES
Ratio: 4:7 = 1:2