Necessity is definitely the mother of invention. With allergies of eggs, nuts, grains and dairy in our family, I have been feeling in desperate need of a bread-like product. This recipe came about as a result. These crackers are mild, crunchy and work perfectly alongside a bowl of soup. Experiment by adding your favorite seasonings or make it plain and top with fresh homemade jam or pesto!
Note: Soaking the seeds for a minimum of eight hours in a slightly acidic solution helps to neutralize enzyme inhibitors and other anti-nutrients making them more nutritious and digestible.
Soaked Sunflower-Pumpkin Seed Crackers (makes ~2 cookie sheets worth)
2 cups raw sunflower seeds, soaked
1/2 cup raw pumpkin seeds, soaked
1 Tblsp sea salt
1/2 tsp sea salt
1/4 cup tahini
1/4 cup grapeseed oil or melted coconut oil
1/4 cup flax eggs or 2 eggs
In a large bowl, cover sunflower and pumpkin seeds with water and add 1 Tblsp sea salt. Let soak overnight. In the morning, rinse and let sit draining for several hours.
Preheat oven to 350°. Grease two cookie sheets with coconut oil. Place the well drained seeds into your food processor and purée until mostly ground. Add in 1/2 tsp sea salt, tahini, oil and flax eggs. Blend until mixed. Refrigerate the dough for 15-30 minutes to help make rolling and cutting easier.
Place half of the mixture between two sheets of parchment and using a rolling pin, roll out until the dough is 1/4 inch thick. Using a bread knife, cut into 2 inch squares. Using a metal spatula, gingerly slip underneath each cracker and place on greased cookie sheet. Bake 15-20 minutes or until lightly golden brown. Serve with your next bowl of piping hot soup!
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