Today marks three years of me blogging on Travel & Food. Three years that I share recipes and motherhood related posts. Thank you for all your visits on this website, your comments and your kind words on social media.
But here is to the main topic. I decided that this year, I will share with you once a month a vegan recipe. Why? Because I’m looking into it and I am really amazed by some of the recipes I found and I’m eager to try them. No animal products is quite a challenge for me because I eat a lot of butter, cream…Etc.
So here is the first vegan recipe of 2016! Good old grain crackers to snack or lunch. I love eating these crackers with a soup or spreading jam or cheese (vegan cheese if you prefer) on.
They are THE BOMB. They give you energy and they are super good. Crispy and salty.
All you need basically is 2 cups of seeds and some water. Seasoning of your choice, in the oven and voilà ! Use the seeds you like, there is no rule.
Vegan seeds crackers (12 crackers) :
- 1/2 cup sunflower seeds
- 1/2 cup flaxseeds
- 1/2 cup sesame seeds
- 1/2 cup pumpkin seeds
- 1/2 cup water
- Garlic powder
Preheat your oven at 180°C (356°F).
In a bowl combine all your different seeds, add garlic powder and salt to taste (I used 2 tablespoons garlic and 1 teaspoon salt). Add the seasoning of your choice (spices, herbs…).
Add the water little by little, it’s enough when it is a little bit thick and jelly, it should not be drown in water. Depending on the seeds your using you might use more or less water.
Line a baking sheet with parchment paper, spread the mixture to 1 or 2 cm thick. With a table knife, cut the crackers shape you would like.
Bake for 30 minutes. Then take it out of the oven and flip them over carefully with a spatula. Put them back in the oven for 20 minutes.
Let it cool and keep in an air tight container.