Nutty Cracker - Take 2

Nutty Crackers – Take 2

1 t. chia seeds, ground + 2T water

1 1/2 cups sifted almond pulp (leftover from making almond milk)

½ cup dried almond pulp (leftover from making almond milk)

1/3 cup sunflower seeds (raw), coarsely chopped

1/3 cup pumpkin seeds (raw), coarsely chopped

½ t sea salt

4 T coconut oil, melted

4-6 T water

1. Add the 2 T of water to 1 t of ground chia seeds (make sure they are food grade). Allow to sit until thickened. This acts as an egg substitute.
2. Mix all dry ingredients together.
3. Mix in chia seeds.
4. Mix in oil.
5. Mix in water 1 T at a time. You want enough until you can form a ball.
6. Roll out on to cookie sheet. I put a silicone mat on my cookie sheet, shaped the dough into a log, placed wax paper on top and rolled it out to 1/8 – ¼ inch thick. I sprinkled just a bit of fine sea salt over the top.
   
7. Bake at 350 F 20-30 minutes until lightly browned.

The dough is still a bit crumbly and difficult to handle, perhaps another teaspoon of chia seeds next time.

Here's what I tried the first time.