Post by nana on Mar 11, 2017 15:45:21 GMT -5
With the chickens ramping up production these days, a recipe that uses up eggs catches my eye. These crackers are easy, healthy, and tasty with just about anything on them. And you can make good use of CWTGTO. Give it a try!
Preheat oven to 400*
3 well beaten eggs
1 3/4 cups any kind of edible seeds you like, any combo: sunflower/sesame/flax/pumpkin/hemp hearts/ etc, etc. Just don't use chia seeds, they absorb liquid and get gooey.
1 tsp salt
1 or 2 tsp garlic powder/italian seasoning/chili powder--again, use what you like, adjust to your own tastes.
Mix all ingredients well in a bowl, then spread out on top of silicone baking mat or parchment paper on a cookie sheet; one sheet for thick crackers, or divide it between two sheets for thin. Tap the sheets and spread it with a spatula to make a nice even layer. I find they don't spread or rise noticeably, so make the raw mixture the thickness you will be wanting the finished crackers to be. I kind of like mine on the thin side.
Bake at 400* for 15 minutes or until crispy and browned. I turned off the gas at 10 min and let them sit there about 30 or 40 minutes and they were great. You want to remove as much moisture as you can so they stay crisp, so CWTGTO is tailor made for these. They won't burn, just get crispier and toastier.
Let cool, and peel the finished cracker off the paper or mat, breaking into pieces as you go. That's it!
Store in airtight container.
I found that I would up the seasoning quotient a bit because they taste a bit eggy if you don't, which is not necessarily a bad thing, but not everyone's cup of tea. I used sesame and flax and some leftover sprouting broccoli seeds. I like recipes that aren't fussy and allow a lot of leeway for individuality like this one. I might try them next time with some quinoa, too. As long as you maintain that egg to seed amount ratio, I think you can pretty much use anything.
Preheat oven to 400*
3 well beaten eggs
1 3/4 cups any kind of edible seeds you like, any combo: sunflower/sesame/flax/pumpkin/hemp hearts/ etc, etc. Just don't use chia seeds, they absorb liquid and get gooey.
1 tsp salt
1 or 2 tsp garlic powder/italian seasoning/chili powder--again, use what you like, adjust to your own tastes.
Mix all ingredients well in a bowl, then spread out on top of silicone baking mat or parchment paper on a cookie sheet; one sheet for thick crackers, or divide it between two sheets for thin. Tap the sheets and spread it with a spatula to make a nice even layer. I find they don't spread or rise noticeably, so make the raw mixture the thickness you will be wanting the finished crackers to be. I kind of like mine on the thin side.
Bake at 400* for 15 minutes or until crispy and browned. I turned off the gas at 10 min and let them sit there about 30 or 40 minutes and they were great. You want to remove as much moisture as you can so they stay crisp, so CWTGTO is tailor made for these. They won't burn, just get crispier and toastier.
Let cool, and peel the finished cracker off the paper or mat, breaking into pieces as you go. That's it!
Store in airtight container.
I found that I would up the seasoning quotient a bit because they taste a bit eggy if you don't, which is not necessarily a bad thing, but not everyone's cup of tea. I used sesame and flax and some leftover sprouting broccoli seeds. I like recipes that aren't fussy and allow a lot of leeway for individuality like this one. I might try them next time with some quinoa, too. As long as you maintain that egg to seed amount ratio, I think you can pretty much use anything.