Superseed Crackers – super healthy, carbohydrate free
These crackers are dead easy to prepare without any equipment and are a great stand-by for those snack attacks. They are delicious on their own, but also go with dips, humus, vegan cheeses, as an accompaniment to soups or salads, cheeses and even with sweet toppings. They are nutrient dense, providing ample essential fatty acids and are very satisfying – so much better and healthier than plain old potato crisps.
- 200 g sunflower seeds
- 60 g flax seeds (coarsely crushed in blender)
- 100 g sesame seeds (white or black)
- optional: 2 tablespoons chia seeds
- optional: 3 tablespoons pumpkin seeds
- optional: 1 tablespoon hemp seeds
- 2 tablespoons psyllium husks
- 500 ml filtered water
- 1 teaspoon himalaya salt or organic herbal salt
- optional: a little chili or cayenne pepper
- optional: dried herbs
- optional: 1 – 2 tablespoons of Baobab, Maca, Spirulina, or Moringa Powder
- Mix all ingredients in a large mixing bowl
- Let mixture stand for 10 – 15 minutes, until thick & pliable
- Spread mixture evenly and thinly on a baking sheet on a silicone mat
- Either place in full sun covered with netting and let it dry out. Once the one side is dry, turn around, peel off the silicone mat and let it dry on the other side; if at the end of the day it is not completely crispy and dry, finish drying in the oven at just below 50 degrees C for another 30 – 90 minutes. Prepared this way, the crackers would be classified as a raw food.
- Or: preheat oven to 150 degrees and bake mixture for 1 hour, turning once, peeling off silicone mat to dry out the other side. It should be completely dry and crispy.
- Break into pieces or cut (use a pizza cutter) into squares and store in an airtight container. Stays fresh for a couple of weeks, but also freezes well.
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