Who couldn’t use a little extra endurance, right? Every morning I wake up with a to-do list a mile long, but at some point during the day, I run out of gas and most of the tasks get shifted to the following day. I’m sure you can relate.
I was excited to try this recipe from one of my all time favorite bloggers, Angela Liddon of Oh She Glows – not only because it claims to provide long-lasting energy, but also because I could use a healthy snack option (who couldn’t?). It comes as no surprise (cuz Angela rocks) that these crackers taste GREAT.
They actually taste exactly how I imagined they would (a little better, really). Soooo easy to make, and – bonus! – they are not only vegan and gluten-free, but also soy-free, nut-free, sugar-free and oil-free.
If you’re not up on the latest chia seed craze, the gist is that they are high in dietary fiber and omega-3 fatty acids. I like to put a tablespoon of them in my smoothie every morning for an extra energy boost.
Yields about 22-24 large crackers
- ½ cup chia seeds
- ½ cup sunflower seeds
- ½ cup pepita seeds (or pumpkin seeds)
- ½ cup sesame seeds
- 1 cup water
- 1 large garlic clove, finely grated (I just used my garlic press.)
- 1 tsp grated sweet onion
- ¼ tsp. kosher salt (I used sea salt.)
Optional: Herbamare, kelp granules, and your choice of additional spices and fresh herbs to taste (I chose to add ¼ tsp. each of Herbamare, cayenne pepper, freeze-dried basil, and cumin – which turned out to be very tasty.)
Preheat oven to 325° and line a large baking sheet with parchment paper.
In a large bowl, mix the seeds together. In a separate small bowl, mix the water, grated garlic, and grated onion. Whisk well.
Add the water mixture to the seed mixture; stir until thick and combined. Season with salt and optional Herbamare, kelp granules, and spices/fresh herbs.
Spread the mixture onto the prepared baking sheet with the back of a spoon until it’s less than ¼” thick. If it becomes too thin in parts, just patch them up. Bake for 30 minutes.
Remove from oven, slice into crackers (about 2″ x 2″), then carefully flip each cracker over with a spatula. Bake for another 30 minutes, watching closely after about 25 minutes. The bottoms with be lightly golden in color. Allow to cool completely on the pan.
Add a little hummus and you’ve got yourself a perfect mid-day pick-me-up snack. Which is exactly what I need at about 3:00 every day. I’ll DEFINITELY be making these again! What are your favorite healthy, energy-boosting snacks? Do tell…