Homemade Crackers...GF, Grain Free, Nut Free, Sugar Free

Golden Seed Crackers The outstanding visual characteristic is the cracker’s golden color. The most tantalizing umani is the mix of lemon and ginger that give the crackers just the right amount of zing- without overpowering the flavour! These crackers, when toasted very lightly just before serving with a goat and herb cheese are just splendid!

Advance Prep Time: 5 minutes Prep Time: 15 minutes Bake Time: 40-45 minutes

Ingredients:

• 1/4 cup of hempseed

• 1/8 cup ground chia seed

• 1/2 cup of pumpkin or sunflower seeds (optional soaking overnight)

• 3/4 cup of flax seeds (soak overnight)

• 1 tbsp of grated ginger

• 1 tsp of turmeric powder

• 1/4 tsp of black pepper

• 1/2 tsp of sea salt

• 3 tbsp of lemon juice

Optional spices: 1/4 tsp of oregano, rosemary, basil

Preparation:

• If you are soaking the sunflower, pumpkin seeds and flaxseed: place each in a separate bowl with 1 cup of distilled/spring water and 1/8 tsp of sea salt. Let sit overnight on the counter. In the morning, rinse and drain the sunflower or pumpkin seed. The flaxseed mixture should be gelatinous and not require any draining.

• Preheat oven 325F. Prepare a cookie sheet with parchment paper. You will need 2 sheets of parchment paper ready, as you will flip the cracker dough over midway through the baking process.

• In a blender, add the hempseed and blend briefly for 5 seconds. Add the soaked sunflower or pumpkin seeds and blend quickly for another 5-10 seconds. Add the ground chia seed, the flaxseed, turmeric, pepper, salt and lemon juice. Blend for 1-2 minutes until well blended. You may need to use a spatula to manually blend in some areas.

• The mixture should now resemble a dough. Pour out the dough onto the baking sheet lined with parchment paper. The next step can be done one of two ways. The first, is simply take a spatula and spread the mixture to a thinness of 1/2 cm ensuring there are no holes in the dough. The other method is to place the mixture on parchment paper and to lay another piece of parchment paper on top and roll the dough out the to desired thickness with a rolling pin.

• Once the dough is rolled out, gently score the dough with a knife into equal squares (4 x 4 cm)

• First phase baking: Place in the oven and bake for 22-24 minutes. Remove baking sheet from oven. Gently shift the cracker sheet off the baking sheet and line with a new sheet of parchment paper. Flip the cracker sheet onto the new sheet. Gently peel back the parchment paper. If you notice the dough is too sticky, replace the sheet in the oven and let bake for another 5 minutes.

• Second phase baking: Let the crackers bake for another 22-24 minutes.

• Turn oven off and allow the crackers to sit in the oven for another 10 minutes, leaving the oven door slightly ajar.

• Remove the sheet from the oven.

• Using a pizza cutter or knife, gently follow the scoring and cut the crackers.

Meal Ideas/Options:

• Serve lightly toasted with herbed goat cheese, gucamole or hummus.

• Use with soups

• Store in freezer or fridge to extend shelf life. Consume within 3 weeks in freezer and 1 week in fridge.

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