Seed Crackers

Seed Crackers

The not so hardest thing to eliminate on the diet was nuts. I don't really care for peanuts, almonds, cashews or whatever. If you find me having nuts, it'll be walnuts--cough.hellapersian.cough--but everything else to me is like meh. I can, however, have seeds on the diet and on my search snacks on the first round of the elimination diet, I found wonderful seed things such as seed crackers and sunflower seed butter. It's a staple in my pantry and if we run out, we go to the store just to stock up.

At the time, on one of my Pinterest ventures, I found various types of seed crackers and breads. So I printed them all out and gave it a try. Most were unsuccessful, but one, just one recipe, was foolproof. I made it over and over and over again that the recipe is in my head --but unfortunately, I never saved the pin and don't know exactly who created this recipe.

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I once baked these for a BBQ back in June (when I was still on the SIBO diet) and served them by toasting each square with chocolate shavings and a scoop of ice cream. My guests loved it!

Ingredients

  • 1/2 cup raw whole flax seeds
  • 1/2 cup chia seeds
  • 1/2 cup raw sunflower seeds
  • 1/2 cup raw pumpkin seeds
  • 1/2 teaspoon sea salt
  • Your choice of seasonings! Sweet or savory. I like to cinnamon, nutmeg, and maple syrup
  • coconut oil for greasing pan

Instructions

  1. Preheat the oven to 350°F line a baking sheet with parchment paper and brush with coconut oil
  2. In a large bowl mix all seeds and seasonings
  3. Let sit for 10 minutes to allow the chia seeds to turn somewhat jelly. Mix once again.
  4. Transfer mixture to the pan and spread out over the parchemnt until the mixture is about 1/4 inch thick.
  5. Bake in the oven for 30 minutes.
  6. Remove from oven and slice into crackers with a pizza cutter.
  7. Carefully turn the crackers over (I used an 6 inch angled spatula) and put them back in the oven for an additional 20 minutes.
  8. Let cool before serving.
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