I’ve discovered that if you make your own crackers, they can be gluten-free and cost next to nothing, plus being healthier for you. I carry them with an avocado often, for a great meal, very satisfying. Makes me feel happy!
1 c. parsley
- 1 c. organic chia seeds
- 1/2 c. organic sesame seeds, raw and unsalted
- 1 c. organic poppy seeds
- 1 T? onion powder
- 1 T. curry powder
- 1 tsp. Himalayan salt
- 2 leaves Stevia or 1/8. c. panela
- 1 cup water
- 2 sheets of baking parchment paper
- Optional added spices: garlic powder, cayenne pepper, cumin or turmeric powder and pepper.
1. In a large bowl, combine all the dry seeds. Add the onion powder, salt and stevia
3. Measure 1 cup water and add to the bowl. Stir all ingredients together, adding the salt and any additional spices. The mix should be sticking together. If not, slowly add a few more tablespoons of water until the mixture stays together.
4. Prepare a baking sheet with a piece of parchment paper. Spread the mixture onto the paper, keeping the thickness uniform across the baking sheet, about 1/4 “. Then score the crackers in the shape you want: circles, rectangles, triangles. Dehydrate at 1o5 degrees for 4 hours or until crisp. OR
5. Place in the oven at 200C or 400F for about 15-20 minutes or until they look golden brown.
6. Remove from oven to flip the crackers. To flip them easily, place the other piece of parchment paper on top of the cooked mix. Then, carefully flip over. Remove the original parchment paper and discard,. Place back in the oven for another 15-20 minutes.
7. Remove from oven and break off into pieces. You can serve with guacomole, seed or nut cheese, tahini sauce, all found on the blog.
Word of the Day – amapola – poppy
Tip of the Day – i always seem to get by carrying seeds in my bags at the airport. I just label them in english and spanish, saying , “semillas de amapola para cocinar” (poppy seeds for cooking).
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