Last summer I spent some time with a wonderful yoga community in Sweden. I was with 35+ kundalini yogis for a workshop. I won't go into more detail here, but it was magical and a fantastic experience. But more to the point, we had an incredible chef who cooked three delicious and wholesome meals a day. I wrote down a lot of recipes and notes inspired by this food and her, this recipe being one.
This is a simple recipe that is guaranteed to satisfy. It can definitely replace the traditional cracker and gives a much appreciated bang in regard to quality fats, fiber, antioxidants, minerals, and vitamins.
One of things I love about this recipe is that it's adaptable, don't have enough flaxseeds? Add sesame seeds. Don't have nori? Add dulse. You can keep the seeds and nuts whole or you can grind them up before mixing. And, you can pretty much use whatever seasoning you have in your cupboard: rosemary, thyme, garlic, onion powder, oregano, black pepper... get creative!
All you need is just a bit of time for the cracker to crisp in the oven.
Flaxseeds & chia seeds
Flaxseeds are the highest plant source of omega-3 fatty acid, and chia seeds aren't far behind. They are both a good source of the antioxidant lignan, dietary fiber, magnesium, and phosphorus; benefiting the brain, heart, arteries, skin, and hair.
Most notable for its richness of fiber, zinc, protein, magnesium, manganese, b complex vitamins, and omega 6.
Rich in vitamin e, fiber, minerals listed above, as well as a fair amount of copper, and selenium.
A most definite booster food, seaweeds are rich in minerals (which our diets are usually lacking) and offer a punch when it comes to nutrient density; providing iodine, magnesium, calcium, copper, potassium, selenium, zinc, vitamin a, b6 & 12, c, d, e, and phytonutrients. Varieties that are good for this particular recipe are: wakame, arame, dulse, or nori. Nutrients differ slightly among all varietals.
active time: 5 minutes cook time: 5-8 hours makes: 2 cookie sheet
Oven at 170-225 degrees Fahrenheit
2 Cookie sheets
1 cup water (warm)
1 cup flaxseeds
1/4 cup sunflower seeds
1/4 cup sesame seeds (optional)
1/4 cup pumpkin seeds
1 tbsp chia seeds (optional)
pinch of salt
1 tbsp seaweed of choice (dulse, wakame, arame)
seasonings of choice (garlic, onion, sumac, rosemary, thyme)
1. Preheat the oven to 180-225°F.
2. Mix all the ingredients together in a bowl.
You have the options! If you want to sprout the seeds, add 1/4 of more water, mix, cover the bowl, and let sit for 4-12 hours. If you'd like the make the crackers right away, let the mixture sit for 10-30 minutes so the flax can absorb the water. Either way, the seeds should have absorbed the water. If it's too watery, carefully pour the excess off; if it's too stiff (say, if you've let it sit overnight), add some water, 1 tbsp at a time, mix thoroughly.
3. Spread the dough on the parchment paper with a spatula as thin and evenly as possible. The thinner the dough, the crispier the cracker! Stick the cookie sheet in the oven.
4. Bake for 5-8 hours. Check periodically. The higher the oven temperature, the shorter the cooking time. Flip the cracker sheet half way through, or when the dough no longer sticks the parchment paper. Bake until cracker sheet is crispy and you can easily break it into cracker-sized pieces. Remove any crispy crackers (they're done!) and continue baking any soft pieces. Once all the crackers are crispy, remove from the oven and cool.
5. Use crackers for dips and sauces, or as a snack on their own! Crackers are good for a week if kept in an airtight container.