#seed crackers

[chronic-mastication]

The Best Seed Cracker Recipe

[hiteshmehtasuspire]

Plantable Seed Patakha for DIWALI! Let us be more conscious and responsible in the ways we celebrate.

• 100% Eco-friendly process

• The Outer Box for Patakha is also embedded with seeds & is plantable.

• Pollution-free product Biodegradable & Recyclable

• Made from Waste paper & Recycled material

• Plantable & Embedded with live seeds

• Handmade by Rural Women

[allthingsorganic2024]

[deepestcollectiontalesss]

Ingredients: 1 1/2 cups flour of choice 1 1/2 mixed seeds 3/4 cup water 1/4 cup Extra Virgin Olive Oil or vegetable oil Coarse salt as needed Seeds: 1/4 cup pumpkin seeds 1/4 cup sunflower seeds 1/4 cup sesame seeds Optional: 1 tablespoon flax seeds 1 tablespoon Nigella seeds

170°C 30-40 mins

[krishmashah19]

Super seed crackers

[lazylowcarbcookbook]

Seed Cracker Plate

Heavenly doesn’t even begin to describe it. I have missed crackers soooo much and was excited to try something that might even come close to satisfying that craving. Oh. My. God. These definitely surpassed expectations!! I had my first bite fresh out of the oven because they smelled so good and I was dancing around my kitchen in glee. The texture definitely improved after letting them sit and cool though so maybe try to be more patient than me.

And while baking your own crackers may fly in the face of my desire to cobble together a bunch of easy low carb recipes for lazy days, I am willing to spend an hour baking once a week if it means I can spend 5 seconds throwing together a delicious lunch on a busier day. 

Ingredients 

8 small seed crackers (4)

1/2 avocado (1)

2 oz smoked gouda cheese (0)

Total - 5 net carbs 

The only changes that I made from the linked recipe were omitting the sesame seeds, doubling the chia seeds, and swapping coconut oil for olive oil. The olive oil did just fine and it’s something I always have in the cabinet, so makes this a total win. These have a really nice crunch if you roll them thin enough. This was my first attempt at making these and I’ll go a tad bit thinner next time. 

Beyond delicious and filling when paired with some tasty cheese and avocado. I can see myself making these again and again. 

[tango-mango]

Nope, not bird food. These seed crackers are actually tasty, crispy wafers created for human consumption. A friend of mine told me about them, and when I did a little online searching, I was surprised I hadn’t seen them before.

Inspired from crackers made by the ChcolaTree Organic Oasis in Sedona, the recipe for endurance crackers is posted on the site Oh She Glows. They’re vegan, gluten-free, grain-free, nut-free, oil-free, refined sugar-free, and soy-free.

I made them yesterday, and kept nibbling on them throughout the afternoon. They’re good! They’re light and crisp, and perfect with hummus, roasted garlic, or some smashed avocado.

You can season them anyway you want – I added some ground cumin to mine and was very pleased with the taste.

Here’s the recipe, modified only slightly, but I would encourage you to click on the above link and see the original from Oh She Glows.

Ingredients:

1/2 cup chia seeds

1/2 cup sunflower seeds

1/2 cup pepita seeds (pumpkin seeds)

1/2 cup sesame seeds

1 cup water

1 large garlic clove, finely chopped (the original suggests using a microplace to grate the garlic, but I'm not a fan of grated garlic)

1/2 teaspoon ground cumin (my addition)

1/4 teaspoon fine sea salt, plus kosher salt for sprinkling

Directions:

Preheat the oven to 300ºF. Line a large baking sheet with parchment paper.

In a large bowl, combine the chia seeds, sunflower seeds, pepita seeds, and sesame seeds.

Add the water, garlic, and salt. Stir with a spatula until combined. Allow the mixture to sit for a couple of minutes until the chia seeds absorb the water. After the 2-minute rest, when you stir the mixture, you shouldn’t see a pool of water on the bottom of the bowl.

Spread the mixture onto the prepared baking sheet in two small rectangles, about 12x7 inches each and 1/8 to 1/4 inch thick. (An offset spatula works perfectly for this task.) Sprinkle additional salt on top.

Bake for 35 minutes. Remove from the oven and cut into shapes. Turn crackers over and bake for 25 to 35 minutes more, until lightly golden around the edges. Watch closely near the end to make sure they don’t burn. Let cool for 10 to 15 minutes on the pan and then break the rectangles into crackers and let cool completely on the pan. Store in an airtight container or jar on the counter for up to 2 weeks. You can also freeze the crackers in freezer bags for up to 1 month.

Note: If the crackers soften while storing (this can happen in humid environments), toast them in the oven on a baking sheet at 300ºF for 5 to 7 minutes. After cooling, this should return them to their former crispness!

[foodfuck]