Crackers are a great substitute if you want to avoid bread and wheat products in general. They are gluten-free and full of nutrients, healthy fats, and fiber.
Ingredients:
- 1 cup sunflower seeds
- ½ cup flax seeds (coarsely ground)
- 1/3 cup pumpkin seeds (chopped into small pieces)
- ¼ sesame seeds
- 1 ½ oat flakes v* oat flakes can be replaced with seeds, for example: 1 cup of sunflower seeds + ½ cup of pumpkin or sesame seeds
- 2 tablespoons of chia seeds
- 4 tablespoons of Indian plantain
- 1 ½ tsp salt (use sea or Himalayan salt)
- 1 tablespoon of honey
- 3 tablespoons olive oil or coconut oil (melted)
- 1 cup of water
- ½ cup orange juice (about 1 orange)
- 2 tablespoons of rosemary
Preparation:
- Prepare 2 bowls. In one combine all dry ingredients (sunflower seeds, flax seeds, pumpkin seeds, oats, chia seeds, psillium husk, salt) and in other wet ingredients and rosemary.
- Mix everything. The dough should be quite thick (if the dough is too thick to stir, add one or two teaspoons of water). Leave it for 1 hour or longer to allow the flavors to combine.
- Put the dough on a baking sheet lined with baking paper. Use your hands to push the dough on the baking sheet until the entire baking sheet is covered with it, make sure that the thickness is the same everywhere. Another option is to place another layer of baking paper on top of the dough and roll it out with a rolling pin. Again, pay attention that the thickness must be the same everywhere.
- Spread the dough on the baking sheet and cut it into any shape you like (squares, triangles, etc.) so that once it is baked, it will be easier to break it into the desired shapes.
- Heat the oven to 175°C. Bake for 30 minutes. If darker edges start to appear during baking, just reduce to a lower temperature. The dough should be baked evenly, if necessary, leave it a little longer, depending on the thickness of the dough.
- Cool the crackers before placing them in the container. They last there for up to 3 weeks.