Chia seed crackers

Inspired by Chocolatree Café.

Yield: 22 large crackers

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
1 tsp grated sweet onion
1/4 tsp kosher salt, or to taste (I use ~1 tsp table salt)
Herbamare & kelp granules, to taste (optional)
 
1. Preheat the oven to 325F and line a large baking sheet with parchment paper. (This size recipe works best using jelley roll pans rather than a 1/2 sheet pan  A half sheet pan could work but you might you might not want to spread the mixture all the way to the edge,)

2. In a large bowl, mix the seeds together. In a small bowl, mix the water, grated garlic, and grated onion. Whisk well. Pour the water mixture onto the seeds and stir until thick and combined. Season with salt, and optional Herbamare and Kelp granules, to taste. Add spices or fresh herbs if you wish.

3. Spread the mixture onto the prepared baking sheet with the back of a spoon until it’s less than 1/4 inch thick. Not to worry if a couple parts become too thin, you can just patch them up.

4. Bake at 325F for 30 minutes. Remove from oven, slide parchment paper and cracker onto cutting board and cut with pizza cutter into crackers.  slide paper and crackers onto bottom side of baking sheet.  Cover with a second baking sheet.  Flip over and remove upper baking sheet and parchment paper. Bake for another 30 minutes, watching closely after about 25 minutes. The bottoms will be lightly golden in colour. Allow to cool completely on the pan. Store in a container or plastic baggy.

Nutritional Info: (per cracker, makes 22 large crackers): 77 kcals, 6 grams fat, 4 grams carbs, 0 grams sugar, 3 grams fibre, 3 gram protein.


Read more: http://ohsheglows.com/2012/01/31/endurance-crackers/#ixzz2iTxClAME