Round Chia Seed Crackers

 

Round Chia Seed Crackers 

In a small bowl combine:

1/2 Cup Chia Seeds

1/2 Cup Pumpkin Seeds

1/2 Cup Sunflower Seeds

1/4 Cup Sesame Seeds

1/4 Cup of Hemp Heart (or use all Sesame Seeds if you don't have Hemp Hearts)

I do not add salt because the Pumpkin and Sunflower Seeds that I use are salty enough. 

Optional: You can add 1 tsp Salt and Herbs or Seasonings of your choice

1 Cup Water

give it a good mix and let sit for 5-10 Minutes or until all the Water is absorbed. 

Preheat oven to 300*

Line a Cookie Sheet with Silpat Liner or Parchment Paper

use a #50 Cookie Scoop to measure out the Crackers

Cut Wax paper into Squares

Using the Wax Paper flatten each Cracker with your hand

Then take a Small Plastic Container or Cup and evenly flatten each Cracker

If the Wax Paper gets sticky replace with a new piece.

If the Crackers are connected use a small spatula or knife to separate.

Optional: I top my Chia Crackers with:

Trader Joes Everything but the Bagel Sesame Seasoning Blend

Use another piece of Wax Paper to pat the Seeds into the Crackers 

Bake 15 Minutes

Rotate the Pans

Bake 10 more Minutes

Take pans out of the oven

use a small Spatula to turn the Crackers over

Bake 5 More minutes or until the Crackers are dried.

Depending on how hot or cool your oven is

and how thick or thin you make the crackers

they can take a few minutes more or less to bake.

Mine baked a total of 30 Minutes

Remove the Crackers from the Pans and Cool on a Wire Rack

Cool the Crackers completely before storing in a container.

We usually eat then in a week but they stay fresh for a few weeks.

This has only happened to me once,

it was very humid and I didn't close the container completely and they got a tad soggy.

I placed them back on a Silpat/Parchment lined cookie sheet

and dried them in a 200*F Oven. (Depends how soggy they are can take 10-15 minutes Plus keep an eye of them)

You can serve the Crackers Plain or with:

Cheese

Hummus

Sprouts

Avocado Mash

Side of a Salad

Peanut butter (I skip the seasonings if I'm topping with Peanut butter)

or anything of your choice

My version of the Trader Joes Everything but the Bagel Sesame Seasoning Blend 

1 TBL Sesame Seeds

1 TBL Dried Minced Garlic

1 TBL Dried Minced Onions 

1 TBL Black Sesame Seeds 

1 TBL Poppy Seeds 

I opt out of adding Salt. Add Salt to taste if you prefer.

I will make this recipe times 5 or 6 to fill the jar

adjust to your liking.

I use Manitoba Hemp Hearts - Shelled Hemp Seeds

If you do not have Hemp Hearts add Sesame Seeds in place of the Hemp Hearts.

You can use Hemp Hearts in 

Smoothies

Sprinkled on Salads or Yogurt

Chia and Flax Puddings

There are many suggestions on line on how to use Hemp Hearts

Link to my Video for

Hemp Seed Heart Crusted Baked Chicken Tenders 

https://www.youtube.com/watch?v=xlc5kD2XA6Y

To print the recipe:

http://sharingglutenfreerecipes.blogspot.com/2016/05/hemp-seed-crusted-baked-chicken-tenders.html

Sunflower Seed ~ Cheddar Cheese Crackers ~ Gluten Free and Low Carb

Looking for a quick and easy Gluten Free and Low Carb Cracker Recipe? Check out this simple and super tasty Cracker recipe

Sunflower Seed ~ Cheddar Cheese Crackers ~ Gluten Free and Low Carb

In a Food Processor with the blade add:
340 grams Raw, Shelled Sunflower Seed
Turn on the food processor for 30 second at a time checking until the seeds turn into a fine meal.
It took about 3 minutes with my food processor.

Add:
180 grams Finely grated Orange Sharp Cheddar Cheese (or regular cheddar cheese)
½ tsp. Salt
Pulse for 6-8 times or until blended.

Add through the shoot:
¼ cup of Water
Pulse until the dough forms a ball.

I lined my cookie sheet with a Silpat liner then a piece of Parchment paper.
(My Oven runs hot I use the silpat liner so they don't burn)

Turn the dough out onto the parchment paper, flatten out slightly then cover with another piece of parchment paper. Using your hands or a small silicon roller spread out the dough evenly and as thin as you can get it. This dough is very forgiving, if it starts to crack just press it back together. Peel off the top layer of parchment paper and sprinkle on some salt to taste.

Score the crackers into desired size pieces. I used a small pizza cutter being careful not to cut into the silpat liner. My edges were not even, you can always cut with a butter knife to make even edges.

Bake in a preheated 325* oven
For 30 minutes or until golden brown
I rotated my pans half way through for even browning.

The crackers peel easily off the parchment paper. Cool for a few minutes. Break the crackers along the scored lines and cool on a wire rack. Be careful as they are very hot. The crackers do harden up when cooling.

The middle couple of rows of my crackers were not done at 30 minutes. I placed them back in the oven for an addition 5 minutes or until done.

Completely cool the crackers on the wire rack before storing in a air tight container.

ENJOY!!




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