I love me some guacamole, and though I love eating corn chips, they aren’t exactly the best for my digestion. I found this cracker recipe (and made some tweaks) in Food 52’s Vegan cookbook, and it’s the perfect alternative for the corn chips with my guac!
Here is what you’ll need:
1/4 cup chia seeds
1/4 cup flax seeds (whole)
1/2 cup sesame seeds 1/2 cup flax seed meal
1 1/2 tbsp tamari 1/2 tsp garlic powder
1. Place all the ingredients in a bowl. Stir with a spoon until well incorporated. Cover and let the mixture sit on the counter at room temperature for about an hour, or until the mixture turns to a paste.
2. Preheat the oven to 350F. Dump your cracker paste onto a baking sheet covered with either a piece of parchment paper or a silicone baking mat. Smooth out the paste as evenly and thinly as possible (think cracker thin). Score them with a knife or pizza roller in the shapes you’d like your crackers to be so that they are easy to break off once they are done (think perforated edges: don’t cut them all the way through).
3. Bake the crackers for about 35 minutes, or until they are completely dried out and maybe even slightly browned. Once they are done, turn off the oven and leave the oven door open to let the crackers dry out completely (I leave mine for a few hours).
4. Once they are cool, break your crackers into pieces along the scored edges. Store in an airtight container at room temperature for up to one week.
Adapted from Food 52’s vegan cookbook