Skip the bagged and processed stuff and try this delicious recipe for homemade crackers and dip. Nutritional yeast (available in health-food stores) gives them a cheesy flavor. Chia and flax seeds add healthy fats and a hearty texture. This is a great lower-carb higher fiber snack, and a healthier alternative to store bought refined crackers that contain trans fats, GMO oils and refined flours to name a few possible ingredients. Make these for your next get-together, or make a batch on the weekend.
For the crackers:
- 1 cup chia seeds
- 1 cup flax seeds
- 1 tbsp vegetable concentrate or vegetable stock
- 1 onion, finely chopped
- 1 tbsp nutritional yeast
- 1 tsp cracked pepper (optional)
For the bean dip (makes about 1 1/2 cups):
- 1 can cannellini beans (BPA free), drained and rinsed
- 1 garlic clove, peeled
- 1/3 cup extra-virgin olive oil
- 2 tbsp lemon juice
- 2 tbsp tahini
- 1 large handful fresh parsley, chopped roughly
- Salt and pepper to taste
For the crackers (makes about 30 crackers, depending on how you cut them):
- Preheat the oven to 300 degrees F(150 degrees C).
- Cover the chia seeds and flax seeds with 2 cups water and let stand for 20 minutes. The mixture needs to be thick, gooey and sticking together, so add more water as needed.
- Stir in the remaining ingredients and combine well.
- On a large parchment-lined baking tray (you will need 2) smooth out the mixture with a spatula to form a thin layer (about ¼ inch / ½ cm). Score the crackers into desired shapes.
- Bake the crackers for 90 minutes, then turn off the oven and leave them in there for another hour. (Alternatively, you can make these in a dehydrator, about 12 hours.)
- Once the crackers feel crispy and very dry, remove them from the oven/dehydrator and allow to cool.
- Break into pieces along the scored lines. Refrigerate leftovers in an airtight container for up to 5 days.
For the bean dip:
- Add all ingredients to a food processor or blender. Pulse until mainly smooth, with a little texture (to your preference).
- Enjoy with crackers or vegetable sticks.
Cannellini beans – butter beans, chickpeas
Olive oil – avocado oil, hemp seed oil, flax seed oil
Prep time: 30 minutes
Cook time: 2 1/2 hours
Total time: 3 hours
Servings: 12 to 16
- Nutrition per serving:
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.