These birdseed crackers have been a longtime favorite in my house & now that I’m focused more on eating healthy fats – they are a weekly staple. Even my clients love & request them, often! They are filled with heart healthy fats. Great as a bread replacement – think smashed avocado or hummus (my faves) and you have a perfect snack or side dish to a big salad.
As the holiday quickly approach, I’ve been working on sharing healthy food ideas for you and your family as well as gift ideas for those on your holiday gift list. Not everyone cherishes the endless plates of cookies or treats. I always love to share something different, of course healthier, and it always is received with great joy. This recipe makes a lovely batch that could easily serve, wrapped up with a pretty plaid ribbon, to 2 or 3 friends/co-workers or special people in your life that you don’t necessarily buy for but appreciate. Plus homemade gifts come with great heart and love.
This recipe has many substitutions that you can make & I’ll note in the recipe. I hope you give these a try. They will most certainly be on a appetizer buffet during Christmas.
3/4 cup of white and black chia seeds (you can use white or black solo if you only have one or the other)
1/2 cup of pumpkin seeds
1/2 cup of sunflower seeds
1/2 cup of sesame seeds (black or white or a combination of the two)
1/4 cup of hemp hearts
1 teaspoon fennel seeds
2 cloves of fresh garlic, minced
1 teaspoon of dried minced onion
1 cup plus 1 tablespoon of water
Pink Himalayan sea salt – course texture
Add all of your ingredients from chia through water into a large bowl. Add two good pinches of salt into the mixture. Stir to coat with the water – allowing the chia seeds to absorb the liquid and bulk up. Let that mixture sit for 10 minutes or until all of the water is absorbed.
Preheat your oven to 300 degrees. Line your baking sheet with a Silpat or parchment paper. Once your seed mixture has absorbed all the liquid, spoon it onto the prepared pan. Using the back of a large spoon, spread the mixture out in a thin and even layer. This process takes a bit of time. An even layer will ensure proper baking and crispiness. Top once again with a few pinches of the salt on top.
Pop the pan in the oven for 60 – 65 minutes or until the edges are a lightly golden brown. Remove and let that cool for about 30 minutes. Once completely cooled, proceed to break the cracker apart into large chards. Store in an airtight container or serve right away with your favorite toppings, vegan cheese or appetizer platter.
A quick recap as my cooking is calling my attention. Finished out last week strong with regards to training. I got in 4 runs and 2 hard HIIT weight lifting sessions. I’m incorporating more weight training and less cardio outside of running. Bill was away so I did 4 consistent, lower mileage (32 miles total for the week) runs. This week I hope to hit a new high in mileage but we shall see how my knees hold up. 🙂
Sunday: 8 outdoor miles with Bill
Monday: 2 (7:53 pace) treadmill miles, 1:15 hrs of HIIT workout/weights/core and chiro appt.
Less than two weeks to go till Christmas! Are you ready? I posted a holiday gift guide here to help if you need ideas.
— Knead to Cook