We have many friends who are gluten intolerant and who had pretty much given up on enjoying crackers that actually tasted good. Until they tried these. Gluten AND grain free, these crackers are full of flavor and crunch due to the variety of seeds and the secret savory ingredient – nutritional yeast. Chia gel is the magical ingredient that binds the crackers together. We recommend serving them with our Rosemary White Bean Dip or our Roasted Garlic Hummus.
Makes about 40 2" crackers.
Ingredients
- 3/4 cup chia seeds
- 3 cups water
- 1/2 cup raw flax seeds, ground
- 1/2 cup raw sunflower seeds
- 1/2 cup raw sesame seeds
- 1/2 teaspoon sea salt
- 1 tbsp nutritional yeast
- 1 tsp coconut oil and extra for greasing the cookie sheet
Instructions
- Preheat oven to 200 degrees
- Grease a large cookie sheet with coconut oil
- In a bowl at least twice as large as its contents, add the chia seeds and water and refrigerate for about 1/2 hour until the chia seeds absorb the water. If it's still a little watery, that's okay. Your other ingredients will help absorb the water
- In a large bowl, add your chia/water mixture and the rest of the ingredients
- Mix together with a wooden spoon until your mixture comes together in a ball. If too moist, add a little more chia seeds
- Spread your mixture out onto your cookie sheet into 2-3 large squares or rectangles with 1/4" thickness (you will need to flip them midway through cooking so it's easier to do in sections rather than all at once)
- Bake 30 minutes and flip. Then with a knife or pizza wheel, separate the mixture into cracker shapes
- Bake another 30 minutes, let cool slightly and break apart your crackers
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