Log In


Reset Password
Lifestyle

Grain-Free Multiseed Crackers

Notes: These wholesome, gluten-free crackers are a powerhouse of nutrition in a snack; loaded with healthy fats that can help lower your cholesterol as well as anti-oxidant vitamin E and essential minerals manganese, zinc and selenium. Serve with your favorite healthy dips and toppings, or enjoy solo when you feel the urge for a healthy crunchy snack.

Ingredients:

2½ cups blanched almond flour

¼ cup pine nuts, chopped

½ cup pumpkin seeds, chopped

¼ cup sesame seeds

1 tablespoon multi-seasoning blend of your choice

1 teaspoon dried minced onion

½ teaspoons sea salt

2 tablespoons olive oil

2 large eggs

Method:

Preheat oven to 350 F. In a dry skillet, lightly toast the seeds. In a large bowl, combine almond flour, seeds, seasoning blend, minced onion and salt. In a small bowl, whisk together olive oil and egg until well blended.

Stir wet ingredients into almond flour mixture until thoroughly combined. Use your hands to knead the dough into a ball.

Place the dough ball between two large sheets of parchment paper and roll out to 1/16 inch thickness.

Remove top piece of parchment paper. Using a pizza cutter or sharp knife, trim the dough to form an even rectangle shape. Set aside scraps.

Then, cut dough into 2-by-2-inch squares. Do not remove cut dough squares. Instead, transfer the entire sheet of parchment with dough onto baking sheet.

Make a small dough ball out of the scraps and re-roll and cut. Place on second baking sheet.

Lightly sprinkle crackers with sea salt before placing into the oven, if desired.

Bake for approximately 12-15 minutes, until crackers along the outer edge of the baking sheet are lightly golden. (Watch closely – they can burn easily.)

Turn off oven and open oven door for just a minute to allow majority of heat to escape. Close oven door and allow crackers to sit in hot oven another 5 minutes to finish crisping-up.

Remove crackers from oven and allow them to cool completely on baking sheet for about 30 minutes.

Recipe courtesy of Kara Komick of New Roots Nutrition.

Jun 26, 2013
Don’t go it alone
Jun 25, 2013
Don’t go it alone


Reader Comments