How To Make Healthy Crackers From Nothing But Seeds and Water!

I am currently HIGHLY obsessed with Angela Liddon’s Oh She Glows: Everyday cook book. To give you a bit of a background, she is a Canadian blogger and author that produced the famous Oh She Glows vegan cook book .

officialcoverosgeveryday

I have purchased her new one (the everyday version) and it is my everything right now. The recipe I am going to share is from the book and can also be found on her blog ohsheglows.com !

Prep Time: 10 minutes – Cook Time: 1 hour (or until crispy)

Ingredients:

  • 1/2 cup chia seeds
  • 1/2 cup sunflower seeds
  • 1/2 cup pepita seeds (or pumpkin seeds)
  • 1/2 cup sesame seeds
  • 1 cup water
  • 1 large garlic clove, finely grated (I just minced it when I made it and let it soak in the water for a bit) 
  • 1/4 teaspoon fine sea salt, plus more for sprinkling

Directions:

  1. Preheat the oven to 300ºF. Line a large baking sheet with parchment paper.
  2. In a large bowl, combine the chia seeds, sunflower seeds, pepita seeds, and sesame seeds.
  3. Add the water, garlic, and salt. Stir with a spatula until combined. Allow the mixture to sit for a couple of minutes until the chia seeds absorb the water. After the 2-minute rest, when you stir the mixture, you shouldn’t see a pool of water on the bottom of the bowl.
  4. With the spatula (and a hand, if necessary), spread the mixture onto the prepared baking sheet in two small rectangles, about 12×7 inches each and 1/8 to 1/4 inch thick. Sprinkle additional salt on top.
  5. Bake for 35 minutes. Remove from the oven and carefully flip each rectangle with a spatula. Bake for 25 to 35 minutes more, until lightly golden around the edges. Watch closely near the end to make sure they don’t burn. Let cool for 10 to 15 minutes on the pan and then break the rectangles into crackers and let cool completely on the pan. Store in an airtight container or jar on the counter for up to 2 weeks. You can also freeze the crackers in freezer bags for up to 1 month.

*Cooking Tips*

I put my crackers in the fridge to preserve the freshness and they still got a bit soft! If they soften, you can just pop them back in the oven for a bit until they are back to the desired crispiness.

 

I do not own this recipe, but it is definitely a must try!

 

feature image retrieved from: ohsheglows.com

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