Thursday, September 21, 2017

Savory Pumpkin Seed Crackers

Sometimes you just need a nice... crunchy... salty... full-of-flavor snack, amiright?!? Why not make it packed full of protein, whole grains, minerals and so much good from the earth nutrition? Well this recipe is here to help you not be left out!
It is just nice by themselves, but you could easily make this to be the perfect match to any appetizer delite. Maybe hummus or salsa, or cut up fresh veg from the market or backyard. A nice little topper might be a cracker, hummus, a cucumber slice and a basil leaf. You can't go wrong with these! The added pumpkin and chia seeds are what give it the nutty flavor without the nuts and this is one recipe almost any allergen-striken friend can eat. I hope you give them a try and ENJOY!
Savory Pumpkin Seed Cracker Recipe
{gluten, dairy, soy, egg, nut and sugar-free}

1/2 cup of quinoa flour
1/2 cup of millet flour
1/2 cup of buckwheat flour
1/2 cup of garbanzo flour
1/2 cup of pumpkin seeds (pepitas)
1/3 cup of chia seeds
2 TB of olive oil
2 TB of date paste
2 TB of water
1 ts. of apple cider vinegar
1 ts. of ground rosemary powder
1 ts. of ground garlic powder
1 ts of dried onion powder
1-2 ts. of sea salt

extra flour for rolling out....
1/2 cup of GF oat flour

In a large mixing bowl, mix together all the flours and seeds and salt and seasoning. Then drizzle in the wet ingredients and use a spatula to mix it all together well. You will use another 1/2 cup of flour to roll out the sticky dough. I used GF oat flour, but you could use any of the abouve used flours too. Roll out with a rolling pin to around 1/2 inch thick. Then use a blade to cut the crackers BEFORE you bake them. I tried to cut a 2x2 square for the cracker and it made about 35-40 crackers. As you can see I did not cut very evenly- I was in the middle of a few other things and didn't focus on making it even. Still turned out fabuous and maybe I should just say I was going for the more "rustic" look anyways ;) 
Sprinkle a little extra salt before baking too.... then put in a 350 degree oven for 20-25 minutes until it gets crispy and golden brown. Let them cool completely before you eat one and this also helps them crisp up as well and get crunchy. 

Serve with hummus, salsa, veggies, even fruit, and can be used with soups, stews, and just about anything and everything. Once you try one, you will keep going back for more... I can almost promise you ;)

This recipe is especially for all my allergy-striken friends that long for a crunchy savory snack :) I hope you find ways to enjoy and nourish yourself through food, MUCH love as always, friends!

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