Life-Changing Crackers
The name says it all.
Adapted from My New Roots
Prep time: 20 minutes
Chill time: 2+ hours
Cook time: 30 minutes
Servings: 6-8
Ingredients:
1 cup sunflower seeds
½ cup flax seeds
⅓ cup pumpkin seeds
¼ cup sesame seeds
1 ½ cups rolled oats
2 Tbsp chia seeds
4 Tbsp psyllium seed husks (3 tbsp if using psyllium husk powder)
1 ½ tsp fine grain sea salt
1 Tbsp maple syrup
3 Tbsp melted coconut oil or ghee
1 ½ cups water
Directions:
In a large bowl combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Divide the dough roughly in half, and set aside one half.
Place one half of the dough back into the bowl. Gather into a ball and place it between two sheets of parchment paper. Using a rolling pin, firmly roll out into a thin sheet. Remove top layer of parchment paper and using the tip of a knife, score the dough into rectangles. Repeat with remaining half of dough. Let sit out on the counter for at least 2 hours, ideally all day or overnight.
After the dough has been out for at least 2 hours, preheat oven to 350F. Using the parchment paper, slide the dough onto a cookie sheet and bake for 20 minutes. Remove cookie sheet from oven, flip the whole cracker over (if it breaks a bit, don’t worry!) and peel the baking paper off of the back. Return to oven to bake for another 10 minutes, until fully dry, crisp, and golden around the edges.
Let cool completely, then break crackers along their scored lines and store in an airtight container for up to 3 weeks.
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Make it backpacking food:
Package in hard-sided container to prevent breakage.