Super Power Crackers

Mary’s Gone Crackers.

photo 1-2

Crunchy.
Satisfying.
Addicting.
Expensive.

Sometimes at the store those crackers are my splurge, the most expensive thing in my basket. They are awesome with almond butter, unbelievable with avocado, delicious with hummus… I can eat a whole box in one sitting (its been done).

Seeds for strength!
Seeds for strength!

So I needed to learn how to make them myself at home without breaking the bank.
Seeds:
Chia for protein, calcium, iron
Pumpkin for iron
Flax because why not, it’s the seed golden child. Loaded with healthy omega’s, it also helps hold the cracker together
Brown rice for healthy carbs, protein, and because I have a love affair with it.
Quinoa because I don’t eat it enough and of course it’s a complete protein.
Soy sauce for flavoring. Use tamari to keep these bad boys gluten free.
The secret it to whip the cooked rice and quinoa for quite a while and add water. You won’t want to, you’ll want to keep it kind of mushy and intact and nice and gooey. But trust me, you’ll create miniscule air pockets that will result in an amazing light, fluffy, and crunchy texture.

The fully whipped batter, super gooey and runny! If you use wet hands to handle it will be easier
The fully whipped batter, super gooey and runny! If you use wet hands to handle it will be easier

They’re addicting.

In other news, I was so happy when there were eleven women at Wild Women Wednesday this week! This is a little group my roommate and I started at the beginning of the summer. We half expected it to fail because a women’s paddling group has NEVER been successful in the gorge. But somehow we hit the magic combination! Our group was wildly successful. Next week will be the last week, and we’ll continue it next summer. It was so great to get so many women out on the water this year feeling comfortable and loving the experience.

Multi Seed crackers:

1 cup cooked quinoa and brown rice
1/3 cup sunflower seeds
1/3 cup pumpkin seeds
1/3 cup flax seeds
1/3 cup water
1 tbsp soy sauce
1 tablespoon poppy seeds
Olive oil spray
Parchment paper

Score the crackers BEFORE you bake them or they'll just crumble when you try to separate them
Score the crackers BEFORE you bake them or they’ll just crumble when you try to separate them

Cook quinoa and brown rice and allow to cool completely. Blend in a food processor for several minutes until fully blended. The mixture will be very gelatinous and gooey. Add the seeds, water, and soy sauce. If you want any other flavors, now is the time to add those as well. Blend until completely blended throughout. Spread a large piece of parchment paper on your counter and spray with olive oil spray. Place half the dough on one side, and then fold the paper over it. Use a rolling pin to roll out the dough until thin and flat. Cut the top half of the parchment paper off the dough and score with a knife into the shapes you will want. Bake at 350 for 20-30 minutes, until brown and crispy. Allow to cool and then break apart along the score lines.

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