Antipasto Salad with Torn Rosemary Croutons
Easy
Prep 15 min Cook 30 - 40 min
If you have already tried my Keto and Gluten Free Flax Seed Crackers then you will love these Vegan Chia Seeded Crackers as they are just as if not better. Filled with healthy protein-packed seeds, nuts and so easy to mix and bake. You can now create those delicious tasty crackers you see in the health food shops with your own flavours for half the price.
Feel free to swap out some of the seeds and nuts for your preference just keep the chia seeds as this is what holds the cracker together. I like to add Moroccan seasoning, Middle eastern spices, Zatar, smoked paprika, or anything else that will give these crunchy bites a little extra boost. Therefore you can either enjoy them on their own or with your favourite cheese, dip or topping.
Ingredients
- 1/2 cup chia seeds
- 1/2 cup sunflower seeds
- 1/2 cup pepita seeds
- 1/2 cup sesame seeds
- 1 cup water
- 1/4 tsp salt
- 1 tbsp of dried herbs, seasoning or your favourite flavours.
Recipe Steps
Preheat the oven to 150c.
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In a mixing bowl, combine all the seeds and chia seeds. Add in the water and seasoning and stir. You will want to stir them well during the soaking, this should make something roughly the consistency of pudding. You will want to soak the seeds for about 10 – 15 minutes.
- Put your mix of dough between two large pieces of parchment paper.
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Roll the dough to between 2-3mm thick (thinner is better)
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When the dough is rolled remove the top parchment, and slide your sheet of cracker onto a baking tray
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Use a knife to cut the dough into 24 equal squares or bake the crackers in a whole piece and break it up into pieces when cooled.
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Bake for about 30 – 45 minutes more or until the crackers have dried and slightly browned on one side.
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Once they are dry and crispy it should be easy to remove them from the baking paper.
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Remove the crackers from the oven and gently flip turn it over with a spatula and put back into the oven for a further 20 – 30 minutes until crispy.
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Let them cool completely before storing in an airtight container. The crackers will last up to 2 weeks. If you find they go a little soft, put them back in the oven for a few minutes to crunch them up.
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Dr
Penguin