Recipe: Endurance Crackers (made with seeds, no flour or added fat)

ENDURANCE CRACKERS
VEGAN, GLUTEN-FREE, NUT-FREE, SOY-FREE, GRAIN-FREE, OIL- FREE, FREEZER-FRIENDLY

"These crackers are one of the most popular snack recipes on my blog, so I knew they had to go in this book. After being wowed by the crispy texture and light flavor of the raw seed crackers from the ChocolaTree Organic Oasis restaurant in Sedona, Arizona, I became determined to make my own version at home. I call them "endurance crackers" because the healthy fats in the chia, sunflower, sesame, and pumpkin seeds will help to keep you satisfied and energized for hours after you eat. Nevertheless, the crackers are also extremely light and crispy, which makes them easy to transport and nibble on at any time of day."



"I purposely left the flavor very light, so the crackers will work with a variety of dips and spreads. Feel free to change up the seasonings and spices as you wish."

Makes 25 to 30 crackers
Prep time: 10 minutes
Cook time: 60 to 70 minutes

12 cup (125 mL) chia seeds
1/2 cup (125 mL) raw hulled sunflower seeds
1/2 cup (125 mL) raw pepitas (pumpkin seeds)
1/2 cup (125 mL) raw white sesame seeds
1 cup (250 mL) water
1 large clove garlic, finely grated
1/4 teaspoon (1 mL) Herbamareor (fine sea salt), plus more as needed

Preheat the oven to 300 degrees F (150C). Line a large baking sheet with parchment paper.

In a large bowl, combine the chia seeds, sunflower seeds, pepitas, and sesame seeds.

Add the 1 cup water, garlic, and salt. Stir with a spatula until combined. Allow the mixture to sit for a couple of minutes until the chia seeds absorb the water. After the 2-minute rest, when you stir the mixture, you shouldn't see a pool of water on the bottom of the bowl.

With the spatula (and a hand, if necessary), spread the mixture onto the prepared baking sheet in two small rectangles, each about 12x7-inches (30x18 cm) and 1/8- to 1/4-inch (3 to 5 mm) thick. Sprinkle additional salt on top.

Bake for 35 minutes. Remove from the oven and carefully flip each rectangle with a spatula. Bake for 25 to 35 minutes more, until lightly golden around the edges. Watch closely near the end to make sure they don't burn. Let cool for 10 to 15 minutes on the pan and then break the rectangles into crackers and let cool completely on the pan.

Store in an airtight container or jar on the counter for up to 2 weeks. You can also freeze the crackers in freezer bags for up to 1 month. If the crackers soften while storing (this can happen in humid environments), toast in the oven at 300 degrees F (150C) for 5 to 7 minutes, then let cool completely. This is usually enough to return their former crispness!

Used by permission to Recipelink.com from Random House
Adapted from source: Oh She Glows Every Day: Quick and Simply Satisfying Plant-based Recipes by Angela Liddon