Building on what I was saying yesterday day about eating more vegetables and that it didn’t have to be boring, look at this wonderfully tasty salad: butter beans, spinach, rocket, pesto, raw cauliflower rice, feta, olives and some seeded crackers I made at the weekend🥗
I’ve got everything I need in there: protein, carbs, fat, lots of fibre, minerals and vitamins 🙌
I also packed some nutty flapjacks I made last week in case I feel peckish later on🤗
➡️What’s one food you always pack in your picnic basket?
I am a big fan of picnics!!! What’s not to love about being in nature, feeling the sun’s rays and eating al fresco. These seeded crackers are just one of the many items packed into our picnic basket today. They are so simple and easy to make and are a healthier alternative to store bought crackers which tend to be higher in salt, high GI and lower in fibre.
The best thing about making your own crackers means you know exactly what’s in them:
✅ @cobramestate extra virgin olive oil
Full recipe is at healthyhomecafe.com/2017/02/23/seeded-crackers/
Back by popular demand my cracker recipe. If you need a bit of crunch in your life look no further! .
They’re great with cheese, pate, dips, you can top them with anything as a quick breakfast or lunch. .
And there’s as much fiber as carbs in them so they’re A O-kay! 👌🏻🍃
I haven’t put the per serve macros because it depends on how many pieces you break it in to. But in any case with this ingredient list you can’t go wrong. .
ELLENIE’S SEEDED CRACKERS
1⁄3 cup almond flour
1⁄3 cup sunflower seeds
1⁄3 cup pumpkin seeds
1⁄3 cup flax seed or linseed
1⁄3 cup sesame seeds
1 tablespoon psyllium husk powder
1 teaspoon salt
2 tablespoon Chia Seeds
Pinch of crushed fennel seeds
4 tablespoons melted coconut oil
1 cup boiling water
Preheat the oven to 150°C / 300°F.
Mix all dry ingredients in a bowl. Add boiling water and oil. Mix together with a wooden spoon. Let sit for 5 mins so the Chia Seeds can swell.
Cut the dough in half and roll 1 half and then the other, thinly out between 2-pieces of baking paper / parchment paper and remove the top layer of parchment paper before you pop them in the oven.
You can choose the cut them now into shape or crack them after they're cooked for a more rustic look.
Bake on lower rack for about 45 minutes, check every 15-mins as Seeds can heat up really quickly and burn. For an additional 15-mins leave the oven door ajar to let them dry out on the low heat.
Turn off the oven and let them dry in the oven or on a baking wire rack.
Break into pieces and store in a container. I line mine with baking paper. .
I love me a good cracker, and I find that having crackers on hand to be dipped into hummus or slathered with nut butter helps me to resist eating sugary treats when I really don't need them (there's a time and a place for sugar!). I especially love toasted seed crackers so whipped up this 'cracker' of a recipe for you all to enjoy. Recipe on the website now, follow the link in bio to ours recipes section and click on 'seeded 'cheezy' rosemary crackers' 😘 -Renee