Posts tagged ‘snack’

March 8, 2012

Wholesome Seed Crackers

I’ve have a really hard time finding crackers that I can get excited about.  You know, gluten-free, low sodium, without a bunch of crazy additives or ingredients.  I’ve made crackers at home before – even trying my hand out with a gluten-free flour – but those honestly took a lot of time and effort. 

I’m all about simple.  Simple ingredients, simple cooking process, simply delicious.  These crackers are all of the above.  With just a handful of ingredients you’ll be able to make these incredibly nutritious and delicious crackers. 

They’re so simple to make that I’ve made at least five batches – seriously – in the past month or so.  Ben and I keep them in ziplock bags and go through about a batch a week.  I made them for a potluck one night and my even my gluten-eating friends have been asking for the recipe! 

My recipe is slightly adapted from Angela’s endurance crackers.  I found the flavor of dried herbs + spices to be better than fresh, and I’ve also found that sundried tomatoes are a nice addition to the mix.  Feel free to experiment!  Things I’m looking forward to trying: parmesan, nutritional yeast, chives, barbecue, liquid smoke…


Wholesome Seed Crackers

[vegan, gluten + grain-free]

  • 1/2 c chia seeds
  • 1/2 c sesame seeds
  • 1/2 c sunflower seeds
  • 1/2 c pepitas/pumpkin seeds
  • 1 c water
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp sea salt
  • Add ins [optional]: sundried tomatoes, herbs/spices, etc. 


Preheat oven to 325 and line two baking sheets with parchment paper [if you like thick crackers, you can use just one sheet, but I like mine a bit thinner.]

Mix all the ingredients – except water – together in a large bowl. 

Add the water to the mix and stir until everything combines and becomes thick. 

Spread the mixture onto the baking sheet[s].  I like to spread mine as thin as they’ll go without holes, which winds up being about 1 and a half baking sheets.  Holes in the mixture can be patched up easily. 

Bake for 30 minutes, then remove from the oven and cut desired-sized crackers.


Flip the crackers and bake for another 30 minutes, or until the bottoms are lightly browned. 

Cool completely.

Enjoy!  Be sure your crackers are completely cooled before storing in a container or ziplock or they’ll get soggy. 


Aloha Pumehana.
Whether you’re here to find balance, wholesome recipes or inspiration, I hope you enjoy the posts.  Please subscribe to Green Plate Dinners to receive automatic updates and be the first to read new posts!

September 20, 2011

Butter Fingers

I decided to continue my nut butter fiasco immediately after making that delicious sunflower seed butter last week [why clean the machine twice?]. 

Ben’s top choice in nut butter is definitely of the peanut variety, but I have to say I love a good roasted almond butter.  Making my own version is ridiculously simple.  It ensures that I know every ingredient.  I get to skip the salt and add fun mix-ins.  And it’s cheap. 

Sunflower seeds contain less natural fats than almonds, which is why that recipe called for a bit of added oil. Almonds, on the other hand, need no added oil to create a beautifully smooth and rich butter.  **Seeing as how this base recipe has only one ingredient [almonds], it is easily adaptable.  Get creative!  Ideas: go savory with some paprika or add some sweetness with maple syrup or chocolate. 


Almond Butter


  • ~1 c. almonds [raw or roasted at 350 degrees for 10-12 minutes until brown, then cooled]
  • Desired mix-in[s]: I used 1 tsp ground cinnamon


Process nuts on high speed in a regular-sized food processor [I’ve tried using a mini food processor to no avail]. 

Be patient.  Get a few dishes done, put on some music… 5-10 minutes of standing over a processor feels like an eternity.


Scrape down the sides periodically. 


After a few minutes, you’ll have coarse almond butter [left photo].  If you let it process a bit longer, it’ll thin out naturally and become creamier [right]. 

Drop in your mix-ins once you’ve reached a consistency you like. 


Place the butter in a glass jar in the refrigerator. 


Enjoy!  Makes about 1c, or 8 servings.   


Don’t forget to clean the food processor. Winking smile  This cinnamon variety is incredible on toast and carrots!

Aloha Pumehana. Whether you’re here to find balance, wholesome recipes or inspiration, I hope you enjoy the posts.  Please subscribe to Green Plate Dinners to receive automatic updates and be the first to read new posts for free!


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