Yummy Seed Crisps
For the graduation ceremony of the 200 Hr. YTT that I was privileged to mentor this past winter I made some crackers that were a hit. I promised the attendees that I would give them the recipe so here it is.
It is so simple and nutritious and happens to be gluten free if that’s your jam. It’s not mine but, whatever.
Feel free to riff on this basic formula with different seasonings and seeds. I haven’t tried chia seeds yet but think they would be successful as is the flax meal.
1/2 cup flax meal
1/2 cup sesame seeds
1/2 cup flax seeds
2 tbs. raw sunflower seeds
2 tbs. raw pepitas (pumpkin seeds)
1 cup water
1.5 tbs Bragg liquid aminos or tamari sauce
1 tsp. garlic powder
Additional spices might include garam masala, bebere, cumin, cayenne. Feel free to experiment.
Preheat oven to 350 degrees.
Put all the ingredients in a bowl and stir. Let it all sit in the bowl for 30 minutes.
Line a cookie sheet with parchment paper.
Spoon the mix onto the parchment ant use an offset spatula to spread it evenly. If you don’t have an offset spatula a knife or regular spatula might due.
Use a pizza cutter to score the batter in squares or whatever shape you like. If you forget to score it, as I have on occasion, it’s no big deal. You can just break them up when they’re done.
Bake them for 45-60 minutes or until they seem sufficiently crispy. They should be uniformly brown. Under baking them will render a kind of chewy texture that is not so appealing. You can tap around them to see if there are any soft spots.
When they’re done remove them from the oven and allow to cool before breaking and consuming. While they cool they crackle like Rice Crispies.
Follow this link to the hummus recipe I served. I add 2 tsp. of ground cumin to the mix. It is so good when served warm, sprinkled with smoked paprika and drizzled with olive oil.