Seedy Salsa Crackers (vegan, gluten free, grain free, raw or baked options)

Yup, it’s another cracker recipe because I love me some crunchy, crispy snacks. And I love it even more when they are healthy ones! These Seedy Salsa Crackers are made with whole foods which are nutrient-dense and nourishing for your body. Of course they are full of seeds and a little salsa too 🙂

 

They are packed with healthy fats via the chia seeds and the flax seeds, fiber, and protein.

These are so satisfying and won’t affect your blood sugar like a junk food type cracker!

These crackers are perfect for detox diets or for those with allergies as they are gluten free, nut free, dairy free, oil free, and grain free, but NOT flavor free!

As with all homemade crackers, I recommend trying the recipe once to see how you like it and then modify it the second time. You may like the “dough” thicker or thinner depending on how you want the final product to turn out. You may decide you want to bake it for a different flavor or you may want to try dehydrating to preserve more nutrients. Of course you can always change up the seasonings to match your preferences or dietary needs.

Spread them with a delicious cashew cheez or dip them in some yummy dressing, hummus or guacamole. However you have them you will be doing your body some good!

Here are a couple other cracker recipes in case you want to try some other options!

Seedy Salsa Crackers (vegan, gluten free, grain free, raw or baked options)

 

 

 

 

 

 

 

 

Ingredients:

  • 1/2 cups chia seeds, ground
  • 1/2 cups flax seeds, ground (I used toasted, but use raw if that’s your thing)
  • 1/2 cup sesame seed
  • 1/2 cup sunflower seeds, sprouted then coarsely chopped
  • 1 cup salsa (whatever you like)
  • 3 T nutritional yeast
  • sea salt to taste (optional)

 

Directions:

  • Mix ingredients together. The dough will be very sticky, but should be spreadable. If needed you can add some water by the tablespoon.
  • Roll out the dough very thin between two pieces of parchment paper on a cookie sheet (if baking) or on a teflex/silicone sheet covered with parchment paper on a dehydrator tray (if dehydrating).
  • Oven (Baked) Method:
  • Bake at 350 degrees for 30 minutes. After first 20 minutes, gently flip the large cracker piece and remove the parchment paper. Score with a knife or pizza cutter into desired cracker size pieces and finish baking. After 30 minutes total time in the oven, shut the oven off, and leave the tray in the oven for a couple hours to crisp up. Store in an airtight container.
  • Dehydrator (Raw) Method:
  • Dehydrate at 125 degrees for two hours, then turn down to 105 degrees for remainder of time. After a couple hours (or as soon as it starts to firm up) slide the non-stick sheet off the dehydrator tray and onto your hand, put the dehydrator tray on top and flip the whole thing over. Gently remove from non-stick sheet. Score large piece into desired cracker shapes/sizes and finish dehydrating until crispy. The time depends on many factors including the thickness of your crackers, the temperature, and the type of dehydrator you have. I started mine in the afternoon and just let them go all night. They were perfect in the morning 🙂 The crackers will crisp up slightly as they cool. You can always stick them back in the dehydrator to get crispier if needed. When done and cool, store in an airtight container in the refrigerator.

Seedy Salsa Crackers (vegan, gluten free, grain free, raw or baked options)

Ingredients

  • 1/2 cups chia seeds, ground
  • 1/2 cups flax seeds, ground (I used toasted, but use raw if that's your thing)
  • 1/2 cup sesame seed
  • 1/2 cup sunflower seeds, sprouted then coarsely chopped
  • 1 cup salsa (whatever you like)
  • 3 T nutritional yeast
  • sea salt to taste (optional)

Instructions

Mix ingredients together. The dough will be very sticky, but should be spreadable. If needed you can add some water by the tablespoon.

Roll out the dough very thin between two pieces of parchment paper on a cookie sheet (if baking) or on a teflex/silicone sheet covered with parchment paper on a dehydrator tray (if dehydrating).

Oven (Baked) Method:

Bake at 350 degrees for 30 minutes. After first 20 minutes, gently flip the large cracker piece and remove the parchment paper. Score with a knife or pizza cutter into desired cracker size pieces and finish baking. After 30 minutes total time in the oven, shut the oven off, and leave the tray in the oven for a couple hours to crisp up. Store in an airtight container.

Dehydrator (Raw) Method:

Dehydrate at 125 degrees for two hours, then turn down to 105 degrees for remainder of time. After a couple hours (or as soon as it starts to firm up) slide the non-stick sheet off the dehydrator tray and onto your hand, put the dehydrator tray on top and flip the whole thing over. Gently remove from non-stick sheet. Score large piece into desired cracker shapes/sizes and finish dehydrating until crispy. The time depends on many factors including the thickness of your crackers, the temperature, and the type of dehydrator you have. I started mine in the afternoon and just let them go all night. They were perfect in the morning 🙂 The crackers will crisp up slightly as they cool. You can always stick them back in the dehydrator to get crispier if needed. When done and cool, store in an airtight container in the refrigerator.

https://justrealstuff.com/seedy-salsa-crackers-vegan-gluten-free-grain-free-raw-or-baked-options/

Many Healthy Blessings,

 

 

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