Growing up, my parents were huge football fans. HUGE. When those 49er games were on, they were glued to the television. Hootin’, hollerin’. If I had friends over, I would get totally embarrassed when my parents started jumping up and down every time they scored a touchdown. Crazy enthusiasm, crazy passion for their team!
That sports gene didn’t carry over to me. However, if the super bowl game is on, there is a definitely a party happening at our place! For me, it’s basically an excuse to eat lots of snacks and hang out with friends. Chips and salsa, guacamole, root beer floats, guacamole, crackers and hummus, guacamole. Did I say guacamole? Yeah, it’s pretty much essential to any good party.
To go along with your game day spread, I’ve made these gluten free vegan seeded crackers. Packed full of flavor and even protein too! Hemp seed hearts, chia seeds and sesame seeds. Golden and crispy, able to hold up to any dip. My favorite is guacamole {of course}, but hummus or even dairy free cream cheese would compliment these seeded crackers. Let the game and munching begin!
- 1 1/4 cups Sarah's gluten free flour blend
- 3 tablespoons hemp seed hearts
- 2 tablespoons sesame seeds
- 2 tablespoons chia seeds
- 1/2 teaspoon baking powder
- 1/2 teaspoon granulated garlic
- 3/4 teaspoon sea salt
- 1/3 cup cold water
- 2 tablespoons grape seed or olive oil
- 1 tablespoon pure maple syrup
- additional sea salt, for sprinkling
- Preheat oven to 400 degrees. Line large baking sheet (or jelly roll pan) with parchment paper.
- Whisk together flour, hemp seed hearts, sesame seeds, chia seeds, baking powder, garlic, and salt.
- Add water, oil and maple syrup. Stir until dough comes together. If dough seems dry, add an additional 1-2 teaspoons cold water.
- Transfer dough to parchment lined baking sheet. Place another piece of parchment paper on top of dough. Roll dough out into a very thin rectangle, about 1/8 inch thick.
- Gently peel away top sheet of parchment paper. Using pizza cutter, cut dough into 1-inch crackers. Sprinkle with additional salt.
- Bake crackers in oven 15 minutes. Rotate pan and gently separate crackers. Bake an additional 15 minutes, until golden brown and crispy.
- Remove crackers from oven and place on cooling rack. Cool completely. Store in airtight container. Crackers will stay fresh 1-2 weeks.
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