31 Jul Turmeric seed crackers
These come together quite easily and they are delicious! They are also very filling as they are made with wholesome ingredients. As opposed to regular crackers which are usually mostly carbohydrates, these actually pack a lot of protein and healthy fats making them powerful snacks. When making them, I like to see the mix of seeds absorb the water so quickly and become a paste, it’s like magic! Make a batch and keep them on hand for easy meal adders (such as in my bowl pictured below) or for easy snacks.
- 1/3 cup chia seeds
- 2 tbsp. flax seeds
- 2 tbsp. hemp seeds
- ½ cup raw pumpkin seeds
- 1/3 cup raw sunflower seeds
- 2 square cm of fresh ginger, finely grated
- 2 tsp. of ground turmeric powder
- ½ tsp. salt (+ more salt (or fleur de sel) to sprinkle on top)
- ¼ tsp. freshly ground black pepper
- 1 cup water
- Preheat oven to 300 degrees and line a baking sheet with parchment paper.
- In a medium bowl, mix all ingredients except water.
- Once ingredients are well mixed, add water and stir to coat.
- Let rest a few minutes so that water is absorbed and so that chia seeds gel (approx. 5-10 minutes).
- On the baking sheet, with a spoon and your hands, form 2 rectangles with the mix and flatten evenly so that your rectangles have approximately ¼” to 1/8” thickness. The thinner they are and the crisper the crackers will become.
- Sprinkle tops with “fleur de sel” and put into the oven.
- Bake 35 minutes and flip rectangles to bake 30 minutes additional. The edges should be golden.
- Remove from oven and let cool approximately 10 minutes.
- Cut into squares or rectangles with a sharp knife.
- You can keep the crackers in an airtight container for a few weeks.
- You can warm them in the oven a few minutes before enjoying so that they become crispy again as they might become softer after a few days. You can also toast them in the toaster oven for a similar effect.