CocoNutty Crackers

CocoNutty Crackers

2 t. chia seeds + 4 oz water

1 ½ cup sifted almond pulp (leftover from making almond milk)

½ cup coconut flour

½ cup sunflower seeds (raw)

½ cup pumpkin seeds (raw), grind in Burr grinder (coarse)

½ t sea salt

4 T coconut oil, melted

6 T water

1. Add the 4 oz of water to 2 t of 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. The problem with the silicone is that it buckles, making the crackers bent.
7. Sprinkle tops with salt.
8. To ½ the batch I baked at 325 F 30 minutes until lightly browned. After 20 minutes, flip over, cook another 10 minutes.
9. I dried the other ½ of the batch in the dehydrator for 13 hours. Not too bad, but definitely need more salt.

Still looking for a good binder, the "dough" is still pretty crumbly. I think I will try one more teaspoon of chia seeds, so 1 T + 6 oz water.