When I went gluten free over 7 years ago there were very limited cracker options in the grocery stores. And the options that they did have had NO nutritional benefits, loaded with sugars and additives that are not good for you. So I started making my own crackers and experimented with a variety of spices and flavorings. And to be honest there is only 4 ingredients in the base recipe! Today there are many more options, but they are super pricey. There are so many PROS to making your own :
- saves you $money$
- you can add your own preferred flavors and seasonings
- Free of allergens
- packed with nutritional benefits
- easy to make
- great to bring to parties with a DIP (you can WOW the crowd)
The recipe I am sharing with you today was after experimenting with collagen powder, protein powder, greens, and a variety of flavors. I made almost 10 different batches! I chose the protein powder because I found they tasted the best AND it was a great pre/post workout snack with a bean dip.
Don’t be afraid to experiment with this recipe and modify to your liking… you never know what the outcome may be.
When eating many of the boxed crackers you find at the grocery store, I find they make you MORE hungry or feeling like you want to eat the whole box. With these crackers you will feel satisfied after one serving because they are:
✔fiber rich – soluble fibre, which is great for the GI tract and digestion. Natural detoxifier and increases healthy gut bacteria
✔high in Magnesium – for anxiety and restlessness . Increase Calcium absorption
✔rich in Vitamin B
✔high in Iron
✔source of Protein -good for keeping you feeling satisfied protein increases muscle mass and strength
PROTEIN SEED CRUNCH
GLUTEN FREE, DAIRY FREE, VEGAN, ORGANIC, EGG FREE
SERVINGS: 10 | PREP TIME: 5 MINUTES | DEHYDRATION TIME: 2 -3 HRS
- 1/2cup pumpkin seeds (pepitas)
- 1cup ground flax seeds
- 1/3cup sesame seeds
- 1/4cup chia seeds
- 1tsp pink himalayan sea salt
- 1 & 1/4 cup coconut water
- 2 tbsp of Coconut Flakes
- 1 scoop Protein Powder (unflavored)
- 1/2 tsp Vanilla Extract
- Preheat your oven to 200 degrees fahrenheit.
- Add the pumpkin seeds to a food processor and pulse several times, until it resembles coarse sand.
- Dissolve 1 scoop PROTEIN powder (unflavoured) in coconut water, add vanilla.
- In a large mixing bowl, add all seeds, coconut flakes and salt. Stir together and then add liquid protein powder mixture and stir for a minute, until the seeds start to gel together. (if too thick add a little more coconut water, should be a little more liquidy than a paste.)
- Get two 11×17 baking sheets and set aside. Place half the mixture on a large piece of parchment paper. Place another piece of parchment paper on top and roll to your desired thickness. Repeat with the other half.
- Use a knife to slice the mixture into evenly sized pieces.
- Place the parchment sheets with the cracker mixture onto the baking sheets and cook for 2 1/2 to 3 hours or until fully dehydrated, rotating the pans half-way through. Allow crackers to cool completely, then break apart.
Enjoy eating on its own or with your favorite dip/spread!
**NUTRITIONAL INFO (approximately 5 crackers)
- 158 cal
- 13 g of fat
- fibre – 7 g
- protein – 7 g
- iron – 13.5% of dietary intake
- calcium – 16% daily intake
- magnesium – 26 % daily intake
Some other flavorings to try out:
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried basil
- ½ tsp garlic
- 1 tsp turmeric
- ½ tsp cumin
- 1 tsp cayenne
- Dissolve 1 scoop of the collagen powder in the coconut water
- 1/3 cup Coconut Flakes (Replace the sesame seeds )
- 1 tbsp of Berry powder (ie: goji or blueberry )
- 1 tbsp of dried mint
- Dissolve 1 scoop PROTEIN powder (unflavoured) in coconut water
- 2 tablespoons of coconut flakes (unsweetened)
- ½ tsp vanilla
Until Next Time,
2 thoughts on “Seed Cracker CRUNCH”
there were really good Melly!!!
Thank you❤ let me know when you try the recipe out !