I haven’t eaten bread for over five years. In the beginning, I missed it like crazy but now I rarely think about it. Bread has become uninteresting for me. I never thought that would happen, to be honest!
I do like butter though. A lot! But I’m not the hardcore type who can just eat butter by the stick. My daughter does that and I encourage her (or really I look the other way because it makes my stomach turn). I prefer my butter spread out on something. And for that, these chia seed crackers are the perfect option.
Since I first made them, they have replaced all other cracker recipes I used to make. Apart from being incredibly taste, they’re also gran free, gluten free, egg free, dairy free and sugar free. They’re like the perfect allergy friendly recipe – well, unless you’re allergic to seeds, obviously!
INGREDIENTS
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- 1/2 cup of chia seeds (1 dl)
- 1 cup of water (2 dl)
- 1/2 cup of linseeds
- 1/2 cup of sesame seeds
- 1/2 cup of sunflower seeds
- 3/4 cups of pumpkin seeds
- 1 tsp salt
- 1/4-1/2 cup of water
INSTRUCTIONS
2. In a larger bowl, mix the other seeds with salt.
3. Now combine the chia gel with the seeds and mix well together using a spoon. Add the additional 1/4-1/2 cup of water and mix well. Add more water if your batter is too dry. If the batter is too wet, let it rest to allow the fibres to absorb the water. What you want is a batter with a gel like texture.
4. Preheat oven to 320°F/160°C
5. Spread the batter out on a piece of parchment paper. Use a spatula to flatten the batter so it covers all the parchment paper.
6. Consider cutting the batter into squares using a pizza slicer.
7. Bake in the preheated oven for 60 minutes. Allow to cool down before eating. Store in airtight container or sometimes I even keep them in the freezer.
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