Who would have thought you could make crackers at home? I started making my own a couple of years ago when I dabbled in a long-term flirtation with raw foods and found myself dehydrating everything. I loved that it was not only more economical, but a cleaner way of eating, than buying from the store. If you take a look at the packing for many cracker-like products, you'll see they're packed with preservatives, trans fats, and a whole ton of wheat, sugar, dairy and egg derivatives. Not great if you're focusing on increasing your intake of whole foods (and limiting sugar, gluten and dairy). Plus, those crackers may have been sitting in their box for over a year -- any food that can last that long isn't likely to provide the body with a ton of nutrient value. Right?
A little time investment on a weekend can be a great step in setting yourself up for great whole food options, especially if you're prone to the 3:00pm snack attack.
These crackers are amazing. This recipe is from the I Quit Sugar Cookbook, an incredible resource for sugar-free, whole food living... especially if you're kicking the sugar habit! I'm cooking my way through it and sharing my favorite recipes on the blog for inspiration. There are some fabulous ones!
We've been enjoying these crackers over the last week since I whipped them up. Michael's been digging them with a raw organic cheese; I love them with hummus (surprise). They make a terrific portable snack and can also add a little extra oomph to lunch (soup? greens?).
Conveniently, I had a half batch of soaked sunflower seeds (leftover from preparing this No Salmon Salmon Cakes recipe for Maria Marlowe's super rad vegan party + guest blog post) on hand when I decided to make these. Soaking seeds increases the nutrient availability because the seeds' enzymes 'wake up' when soaked. Because the damp seeds meant my batter would be a little wetter, I added a little extra almond meal and chia seeds to soak up the excess moisture. My batch took a little longer than the IQS Cookbook outlines. I wasn't able to flip them until about 45 minutes into the cooking time, after scoring them at 30 minutes. They weren't quite solid enough to handle. By the time I flipped them, they were 3/4 of the way done, and took just about 70 minutes all-told to bake up.
Nutrient-wise, here's what we're looking at:
- Chia seeds = protein, omega 3s and fiber
- Sesame seeds = calcium
- Almond meal = protein, calcium and Vitamin E
- Dulse = iodine, iron, calcium and magnesium
- Sunflower seeds = Vitamin E and B1
- Garlic = powerful anti-inflammatory and digestive aid (plus it's just so yummy!!!)
So let's dig in! Say goodbye to those hydrogenated oil packed Triscuits and make these economical, nutritious and seriously yummy bites instead. What will you put on them?
"Meal-in-a-Cracker" Chia Sunflower Crackers
Prep time: 10 minutes Cook time: 55-70 minutes Yield: ~20 crackers
1/2 cup chia seeds
1/2 cup sunflower seeds
1/2 cup sesame seeds
1/2 cup almond meal, hempseed meal or other nut meal (I used almond; it was great!)
2 cloves garlic, crushed (or 1 1/2 tbsp garlic powder)
2 tsp fresh chopped herbs (Sarah recommends sage; I used basil)
1 tsp dulse flakes
1/4 tsp sea salt
1. Preheat oven to 325F. Line a baking sheet with parchment paper.
2. Combine seeds and almond meal in a bowl. In a separate bowl, whisk the remaining ingredients with 1 cup water. Pour the liquid mixture onto the seed mixture and stir until thick and combined.
3. Spread your mixture into your baking sheet and use a moistened spatula to spread it into an even layer (about 1/4" thick). Bake for 30 minutes.
4. Remove from the oven and use a sharp knife to score your batter into 20 crackers. Flip them over and bake for another 25 minutes.
5. Allow to cool completely before removing from the pan. Store in a sealed container (in the fridge, if you wish) for 2 weeks.
Like what you're reading? I'd love to send you a 9-recipe eCookbook - plus new recipes every Saturday - to make your week a little simpler. Eating well is so rad. ;) Hop on the list here!
Hey, this post contains affiliate links to IQS. I really stand behind what Sarah’s doing and want to share this work with as many people as I can! When you click on the above links and purchase any of her products, I make a small commission (which goes directly into our kale fund… which indirectly fuels this blog.) I appreciate your support and I am so excited for your sugar-quitting adventure. xo