Cranberry Cashew Balls (GF) This is a festive variation of a similar nut ball recipe we posted in the summer. 1 cup raw cashews ½ cup raw macadamia nuts 1 cup dried cranberries Handful of goji berries 2 tbsp. coconut oil 2 tsp coconut, almond…
Tag: gluten free
1/2 cup whole chia seeds
1/2 cup raw sunflower seeds
1/2 cup raw pumpkin seeds
1/2 cup sesame seeds
1 cup water
1 large garlic clove, finely grated (optional)
1 tbsp. dried basil, thyme, oregano or Italian seasonings (optional)
1/4 teaspoon Himalayan or sea salt, plus more for sprinkling
Preheat the oven to 300ºF. Line a large baking sheet with parchment paper.
In a large bowl, combine the chia seeds, sunflower seeds, pumpkin seeds, and sesame seeds. (You can roughly chop pumpkin and sunflower seeds before combining if you want). Add the water, garlic, and salt. Stir with a spatula until combined. Allow the mixture to sit for a couple of minutes until the chia seeds absorb the water.
With the spatula (and a hand, if necessary), spread the mixture onto the prepared baking sheet in two small rectangles, about 12×7 inches each and 1/8 to 1/4 inch thick. Sprinkle additional salt on top.
Bake for 35 minutes. Remove from the oven and carefully flip each rectangle with a spatula. Bake for 25 to 35 minutes more, until lightly golden around the edges. Watch closely near the end to make sure they don’t burn. Let cool for 10 to 15 minutes on the pan and then break the rectangles into crackers and let cool completely on the pan. Store in an airtight container or jar on the counter for up to 2 weeks. You can also freeze the crackers in freezer bags for up to 1 month.
* If the crackers soften while storing (this can happen in humid environments), toast them in the oven on a baking sheet at 300ºF for 5 to 7 minutes. After cooling, this should return them to their former crispness!