Happy Monday everyone!
I hope you all had a great weekend.
Today, I am sharing my 5 seeds cracker recipe with you. It’s a vegan recipe – we don’t need to be vegan to appreciate healthy and tasty food, right?
|Click here for to print the recipe|
They go perfectly well with the beetroot hummus but the traditional version will do just fine as well. So grateful my kids’ lunch boxes are halfway full with this yumminess. I’ll just add some fruits and raw vegetables and they have a perfectly healthy and well-balanced lunch at school.
|Look at that! I can have this all week long|
Be sure to give it a try, it’s really easy to make and can be snacked on the go! I absolutely love crackers but I stopped buying them for a major reason. You get a small portion that you pay premium and it comes in a plastic bag in another packaging.
- ¼ cup of chia seeds
- ¼ cup of flax seeds
- 1 cup of water
- ½ cup of sunflower seeds
- ½ cup of pumpkin seeds
- ½ cup of sesame seeds
- 2 tbsp of nutritional yeast
- 1 tbsp of whole-wheat flour
- 2 g of salt
- Some extra virgin olive oil
|Cliquer ici pour imprimer la recette en français|
- Combine the flax seeds + chia seeds in the cup of water and let it sit for minimum 20 minutes
- Now that the seeds swelled up and you have a gelatinous consistency, add in the rest of the ingredients except the olive oil
- Mix well and spread the mixture on a slightly oiled baking tray or parchment paper – this will help the crackers not to stick. I used a silicone spatula, it’s quite easy but you can use a rolling pin.
- Drizzle a little bit of olive oil on the top of the layer and gently spread it all over.
- Bake in a preheated oven at 180C/350F for about 1 hour. Remove the tray halfway through the cooking and use a pizza knife to cut the crackers into squares.
- Allow the crackers to completely cool before gently removing them from the baking tray/parchment paper. Store in an airtight container for about a week.