This is adapted from the "Real Meal Revolution" recipe found on their website. I made them once because I was intrigued. I made them again, because they are so good. While they are a fragile "cracker", they are packed with a punch of good fats and loads of fiber.Ingredients
3 tablespoons Chia Seeds (or psylium husks)
2 cups water (warm, but not hot)
4 oz raw pumpkin seeds (shelled)
3 oz raw sunflower seeds (shelled)
3.5 oz white sesame seeds
2.5 oz dark flax seeds
.4 oz black sesame seeds
2 teaspoons fennel seeds (or cumin)
1 teaspoon smoked salt (if you use salted seeds, reduce this to taste)
Preheat your oven to 300 degrees F
Prepare several cookie sheets with parchment paper (I typically use 3 sheets and have to reload one)
In a medium bowl, pour your warm water and the chia seeds. Give it a good stir until all the seeds are wet. Let them sit for about 10 minutes until they get a slimy gel texture to the water. (this is your binder, so gooey is good)
In a large bowl, mix together all the remaining ingredients. Add the chia seed slime to the mix and stir until well combined.
Take 1 tablespoon of the mixture at a time and place in on your parchment paper. With your fingers or the back of your spoon spread your seeds out into about a 3" wide "cracker". Try to prevent any gaps in the spread, but make sure it's nice and thin.
Place in your heated oven and bake for about 1 hour or until they begin to crisp and pull up at the edges.
Remove the warm crackers from the paper with a broad spatula and let cool on a wire rack.
Store in an airtight container for up to 2 weeks.
All the bits that fall off, because there will be casualties, just scoop up and put in a jar. These are great salad toppings. Just keep to about a 1 T serving to keep the nutritional values on target.
- Each Cracker (about 1T uncooked)
- Total Fat
- Net Carbs