Makes a nice cracker! Good for soups and dips and cheeses.
Use a ratio of 50 g of chia seeds : a scant ¾ c. water : 190 g of other seeds.
I'll grind down some of the largest seeds next time so the crackers hold together a bit better. Possible they should also be ~¼" thick rather than ~⅛" thick.
| Ingredients | Step |
|---|---|
| Preheat a full-size oven to 325 degrees. Line a shallow baking tray with parchment paper. | |
| 50 g. chia seeds 65 g. pepitas 65 g. sunflower seeds 20 g. flax seeds 40 g. other seeds or smaller nuts (sesame, sliced almonds, chopped hazelnut, ...) 1 t. dried garlic 1 t. herbs (e.g., rosemary, thyme, oregano, cumin, chili, fennel, onion) ½ t. salt |
Place all seeds in a large bowl. |
| scant ¾ c. water | Add. Stir well. Set aside for 20-30 minutes to hydrate (until seeds have absorbed all the water and are starting to gel together). |
| Stir seeds one more time, then spread evenly over the lined baking tray. Score the seeds into your favorite cracker shape (maybe using a ruler). | |
| Bake until completely set, dry all the way through, and lightly browned (roughly 55-65 minutes). Check after 30 minutes and lower the temperature to reduce browning if necessary. | |
| Once cool, break off and store individual crackers. |
Source: Lynne (Morelands Eater)