Gone crackers

Thursday, June 9, 2016

I've started making crackers now. This is all part of the drive to try and eat healthier. I like crackers and chips, but they are full of whack ingredients and buckets of salt, and often made overseas and imported. This sort of fixes that problem. They were a bit like heavy Ryvitas, so they can take tomato, cheese, tuna or avocado for toppings well. The kids ate them, which was pretty amazing really, and certainly makes things easier.

I first got the idea from I Quit Sugar on Facebook, here is the link to the recipe they posted, but whenever I see the words 'nutritional yeast' I get a bit twitchy so I decided to check out other recipes too, finally settling for a variation on this one.

Savoury Seed Cracker Recipe

1/4 cup chia seeds
1/2 cup flax seeds
1 cup sunflower seeds
1/2 cup pumpkin seeds
1tsp paprika
1tsp garlic powder
1/2tsp black pepper (not ground, fine)
1 cup of water

Preheat your oven to 175 Degrees Celsius.
Blend the pumpkin and sunflower seeds first, they will chop up better by themselves.
Add the remaining ingredients, including the water, and blend on slow for a few minutes. Let that sit while you prepare a cookie baking tray with baking paper and wet a spoon to help you spread the mix out. It will be sticky! You want the mix to be no more than 5mm thick, but don't go to thin either, they won't hold together. Once you have spread the mix out evenly, score gently by pressing the knife into the mix into the desired cracker size. Bake the for 30 minutes, at this stage they may break up well but will not be thoroughly dry and crunchy. Lower the temp right down to 100 degrees maximum, leaving the separated crackers out while the oven cools. Once the temp has lowered, pop them back in checking every 30min, until they are not bendy or moist looking. Test one for suitable crunchiness.

And that's it, put them in an airtight container and eat them over the next week.

We now have a dehydrator, so that's how I do these now sometimes, I set it on the highest setting though, 75 degrees, and just leave them in until the texture is right. The flavours weren't strong enough in my first batch so I would suggest experimenting there. Mmm crunchy...

2 comments:

  1. Looks tasty! I might have to give them a go.

    I'm looking forward to your healthy chip recipe ;)

    ReplyDelete
    Replies
    1. I have corn chips on my 'to do' list! They are my favourite chip, so I have to come up with a substitute for them. To be honest all this baking bread and crackers and making yoghurt can be too tiring to even think about sometimes!

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