After a week of tough workouts that leave me feeling awesome, I do not want to sabotage my efforts on the weekend by indulging in overly processed, and nutrient vacant snacks like crackers or chips. I do, however, want to satisfy my snack cravings with wonderful flavors and crunchy textures that are similar to crackers. These crackers -although good by themselves - are amazing with a side of freshly made guacamole and a cinch to make!
1/4 C. almond flour
1/4 C. ground flax seeds
1/4 C. sesame seeds
1/4 C. pumpkin seeds
1/4 C. sunflower seeds
1/2 tsp. ground cumin
1/4 tsp. ground coriander
1/4 tsp smoked paprika
1/4 tsp. ancho chile powder (omit if desired)
1/4 C. water
1 T. olive oil
Preheat oven to 375F.
Place all seed ingredients in food processor and process until blended and large seeds are the size of granules (or, if you prefer, keep the size of seeds to desired size)
Dump seed mixture into bowl, add seasonings and mix (play around with the seasonings next time, to find a flavor you really enjoy).
On parchment-lined baking sheet - to avoid sticking to pan (very important, unless you enjoy scraping the skin off your knuckles when attempting to get these babies off the pan!), drop mixture by tablespoons, about 2" apart.
Cover dropped mixture with another piece of parchment paper and flatten with the bottom of a measuring cup until really thin. Remove paper and make sure all pieces are evenly flattened.
Bake for 15 minutes, until crisp. Place pan on wire rack and let cool for 5 minutes. Remove crackers from pan and place on wire rack to cool completely.
We love to serve these with fresh guacamole, but the younger family members like them dipped in almond butter as well.