Guilt-Free Endurance Crackers:
A while back my girlfriend told me about this recipe for crackers that were vegan, gluten-free, nut-free, soy-free, grain-free, and kid-friendly, too. Sounded like the perfect cracker so of course I gave the recipe a try…and I’ve been making them ever since!
These delicious, crunchy crackers are low in calories and carbs – which I know we’re all concerned about – and they contain lots of the healthy fats found in chia, sunflower seeds, sesame, and pumpkins seeds, all the ingredients to keep us satiated and energized for hours after we eat them!
And there’s more: they’re rich in nutrients, omega-3 fats, antioxidants, and fiber. Do I have your attention?! The health benefits of these remarkable crackers range from weight loss to reduced inflammation, and .......they are delicious, too!!!!
Endurance crackers are light and crunchy – easy to grab on the go and nibble any time of the day just when you need that healthy, guilt-free snack. And they’re super easy to make!
Got 10 minutes to spare? That’s all you’ll need for the prep, then they go into the oven for about an hour and out they’ll come: 25 to 30 of these fabulous crackers, ready for you to dip into your favorite hummus, spread avocado on, or just enjoy plain.
Here ya go:
½ cup chia seeds
½ cup hulled sunflower seeds
½ cup raw pepita seeds (pumpkin seeds)
½ cup raw white sesame seeds
1 cup water
1 large garlic clove, finely grated
¼ teaspoon of Herbamare of fine sea salt, add more as needed
Preheat oven to 300 degrees F. Line a large baking sheet with parchment paper
In a large bowl, combine the chia seeds, sunflower seeds, pepitas, and sesame seeds
Add the water, garlic and Herbamare. Stir with a spatula until combined. Allow the mixture to sit for a couple of minutes until the chia seeds absorb the water. After the 2 –minute rest, when you stir the mixture, you shouldn’t see a pool of water on the bottom of the bowl.
With the spatula (and hand, if necessary), spread the mixture onto the prepared baking sheet in two small rectangles, each about 12 x 7 inches, and 1/8 – ¼ inch thick. Sprinkle additional Herbamare on top.
Bake for 35 minutes. Remove from oven and carefully flip each rectangle with a spatula. Bake for another 25-35 minutes, until lightly golden around the edges. Watch closely near the end to make sure they don’t burn.
Let cool for 10-15 minutes on the pan and then break the rectangles into crackers and let cool completely on the pan. Store in an airtight container or jar on the counter for up to two weeks. You can also freeze the crackers in freezer bags for up to a month.
Make them today…I promise you will be addicted!