Crunchy Seed Crackers
Crunchy Seed Crackers
Crunchy crackers are fun to have around. You can dip them or just grab them as a quick snack. The problem is that it’s almost impossible to find one that doesn’t have refined grains or bad oils.
The few gluten-free varieties on the market made from healthy seeds are, unfortunately, prone to rancidity. There’s nothing worse than turning those wonderful healthy fats in seeds to their “evil twin sister” inflammatory fats. It’s not their fault; I’m sure the manufacturers started with healthy, fresh seeds. It’s simply a problem all nuts and seeds have. Time and air is not their friend; rancidity occurs.
Flax is the “super” seed with wonderful anti-cancer lignans, anti-inflammatory, heart protective omega-3 fatty acids and soluble fiber providing blood pressure lowering abilities. It is for that reason we recommend 1 tablespoon of ground flax each day. Pumpkin and sunflower seeds, too, contain antioxidants and phytonutrients worth including them in your regular diet.
1 small organic carrot, diced
3 tablespoons water
2/3 cup organic, raw pumpkin seeds
2/3 cup organic, raw sunflower seeds
1/3 cup organic golden flax seeds, ground
1/4 cup diced organic yellow or sweet onion
1 tablespoon coconut aminos
1 scant (about 3/4) tablespoon organic date syrup
1/4 teaspoon xanthum gum or guar gum
1/4 teaspoon Himalayan sea salt
Preheat over to 300 degrees. Line a large cookie sheet with parchment paper.
Add carrot to food processor and pulse a few times until it is finely chopped. While machine is running, add water to puree the carrot.
Next add all the remaining ingredients – pumpkin seeds, sunflower seeds, flax seeds, onion, coconut aminos, date syrup, xanthum gum and salt.
Pulse a few times until fully combined but still a little chunky. You want some texture to remain.
Place the dough onto the cookie sheet and cover with an equal sized piece of parchment paper and flatten the dough evenly. You can begin by pressing down with your hands but end with a rolling pin so you can achieve an equal thickness of about 1/8 inch or less. Basically you’re striving to get the dough as thin as you possibly can.
Remove the top piece or parchment and place in the oven. Cook for 35 minutes until golden brown. You’ll get used to how they look in order to become crisp but not burnt – it’s a rich golden brown color.
Transfer the cracker with the parchment to a wire rack and let cool completely – this will allow them to crisp up further. You can leave them out overnight to continue drying but as soon as they’re cool, they are ready to enjoy.
Cut with a knife or pizza cutter. These crackers will easily last a week or more – store in an airtight container.
Hint: If they get less crispy after being in the refrigerator, you can easily re-crisp them in the oven.