You will need:
1 cup chia seeds
1 cup water
2 TBS sesame seeds
2/3 cup raw pumpkin seeds
2/3 cup raw sunflower seeds
2 tsps onion powder
1 1/4 tsp kosher salt, or to taste
Directions:
- Preheat oven to 170 deg F... for a raw version use a dehydrator.
- Line a sheet pan with parchment paper
2. Add rest of the ingredients and mix to combine thoroughly.
3. Using wet or oiled hands spread mixture unto parchment paper and spread thinly and evenly... as thin as you can get it... maybe 1/4 inch thickness.
4. Place in preheated oven and bake for 60-70 minutes.... turn cracker "sheet" over and bake another hour or so... depending how thin you spread the cracker. If you find it difficult to turn the cracker(in case it breaks), use another cookie sheet to help you turn it over... as you would use a plate to turn over a big pancake in a skillet:).
5. Turn heat off and allow cracker to dry out in the oven. I just left mine overnight in the oven.
6. Break cracker sheet in smaller pieces. Serve as a snack or with dip of choice...
- See more at: http://homecookinginmontana.blogspot.ca/2013/04/chia-seed-crackersgluten-free-nut-free.html#sthash.7sxjKkHx.dpuffrugal tip: Cooking on a Budget -
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