Let’s face it. We eat a lot of guacamole around here. We usually use Mary’s Gone Crackers as chips. But what happens when you run out of your standby and there’s still guac left to be eaten? You rise to the occasion and make your own crackers, obviously.
Ingredients [makes 20-25 2" crackers]
1/2 cup of chia seeds
1/2 cup of pepitas
1/2 cup of sesame seeds
1/2 cup of hulled sunflower seeds
1 medium sized clove of garlic
1 cup of water
1 teaspoon of sea salt
Preheat the oven to 325°. Combine all of the seeds in a medium sized bowl and mix them up.
Mince garlic as small as possible or use a garlic press. Place into the measuring cup and fill the cup with water, then stir the garlic to mix with water.
Pour the water into the seed mixture and stir until it thickens into a batter.
Cover a baking sheet with parchment paper and empty the mixture in the center. Spread it into a square shape about 1/4″ thick. Sprinkle the salt lightly over the pan. We like ours a little on the thick side, but there is room for experimenting depending on how crunchy you want your crackers. If you want a thinner cracker, decrease your baking time by 5-10 minutes.
Remove from the oven at 30 minutes and use a pizza cutter to cut them into 2″ squares.
After cutting them, carefully flip the crackers and return the pan to the oven. Remove them after 25-30 more minutes.
Important: Let these puppies cool on the pan for 10 minutes. They are surprisingly hot and hold their heat for a while after coming out of the oven. We learned the hard way via third degree mouth burns.
Just like that, you’ve got homemade crackers. Dip away! They make a good snack for later, if you can keep from eating them all in one sitting.