You may remember these little crackers that were hangin' out in my kale pesto pictures. A couple of you requested the recipe, and your wish is my command!
I first made these because I wanted a protein-packed snack to get me through the morning at school. I'll admit I was a little skeptical at first, the ingredients seem too good to be true. But they turned out perfect: crunchy, salty, satisfying, and totally addicting.
Made with four different kinds of seeds, these crackers are jam-packed with protein, healthy fats, and all that jazz.
Bonus: A little hummus on the side takes this from super delicious to...infinitely delicious? There's no words. Only your tastebuds going: "s;bddbvaifhavepriuvhaep"
...or something like that.
Recipe from: Oh She Glows
- 1/2 cup each chia seeds, sesame seeds, pepitas, and sunflower seeds
- 1 cup water
- 1/4 teaspoon sea salt
- 1/4 teaspoon fresh grated garlic or garlic powder
- 1/8 teaspoon paprika (or spices of your choosing)
1. Preheat the oven to 325° F and line a large cookie sheet with parchment paper
2. Combine the seeds in a large bowl and mix well.
3. Combine the water and spices in a separate bowl, then add to the seed mixture and stir well.
4. Using the back of a spoon or wet hands, spread the mixture into a thin layer on the baking sheet. Bake for 30 minutes, then remove from the oven and slice into medium sized crackers. Flip the crackers, then continue baking until the crackers are set and slightly golden, 25-30 more minutes.
Allow the crackers to cool (this is when they crisp up) then store in a ziploc bag or other airtight container.