Easy Energy Crackers

One of the things I miss about being gluten free is crackers. Crackers for hummus, cheese, peanut butter, garlic sausage … They’re kind of perfect for everything. When I lived in Victoria one of my favourite places for a light lunch was Cafe Bliss on lower Pandora Street. A cute little raw and vegan cafe tucked in an easily accessible area of Victoria. They make raw yam crackers and raw seed crackers that are just simply amazing. Dehydrated yam puree made into crackers. *swoon* This recipe fondly reminds me of those far away days. These crackers, combined with my awesome Spicy Hummus is really appealing and sounds like something the doctor would order. I’ve made Parmesan Cream Crackers before and they are so delicious, but I haven’t thought of them since going gluten free. This will be a great alternative! These crackers are gluten free, vegan, oil free and sugar free. Simple, healthy ingredients that you can adapt however you please! I adapted the recipe quite a bit but have a look at the original and you can derive ideas from there too.

Original recipe here

INGREDIENTS
1/2 – 3/4 cup Chia Seeds **SEE NOTES
1/2 cup Sunflower Seeds
1/4 cup Millet
1/4 Hemp Hearts
1/4 cup Cranberries – Dried
1/2 – 1 cup Water
1 tsp Garlic – Grated
1 tsp Sweet Onion – Grated
1 tbsp Honey, Agave or Maple Syrup
1/2 tsp Sea Salt
1/2 tsp White Pepper
1/2 tsp Chili Powder

METHOD
– Preheat oven to 325 degrees Fahrenheit. Lay down parchment paper on a cookie sheet or spray with gluten free cooking spray.
– In medium bowl combine all of your seeds etc. In a small bowl, whisk together water, onion, garlic and honey. Pour over seed mixture and add whatever seasonings/spices you wish to use. Combine thoroughly and let sit for ten or so minutes so the chia seeds can expand.
– When the mixture is thick and glue-like, spread it thinly over the cookie sheet. I managed to cover most of the sheet.
– Using the middle rack of your oven, bake for 25 minutes, remove from oven and cut with a pizza cutter. Gently flip all of the crackers over and put back in the oven for another 20-30 minutes. Keep an eye on them and take out when they’re crispy around the edges. They should be a bit crispy and a bit chewy.
– You’re done! Serve with hummus or eat as is. You could even give them as a gift!

NOTES
– If you use 1/2 cup of chia seeds and find your mixture too watery, add another 1/8 of a cup and mix, let sit for expansion and add seeds as necessary.
– The combinations are endless. Pumpkin seeds, sesame seeds, poppyseeds, flax seed, cayenne powder, oregano, fresh basil, salt & pepper.

NUTRITIONAL INFO
Serves 9 – 2 crackers per serving
Weight Watchers points per serving – 2
Calories – 110.3
Fat – 4.2g
Fibre – 4.5g
Sodium – 1312mg
Carbohydrates – 9.1g
Protein – 5.1g

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3 responses

  1. WOW!! These crackers are amazing!! I made a batch today and will need to hide them so I don’t eat them all at once. My gluten-loving non-vegan husband liked them too. So if you’re reading this please stop. Go make these crackers immediately. So easy and so delicious!! Thank you Alisha!

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