These are my “Cholula” Spicy 6 Seed Crackers. These Crackers can be made either with your dehydrator or in your oven. I used my Excaliber Dehydrator. Serve them with Guacamole. Soups, Stews, and a large salad. The list is endless. They are just so yummy! There is no flour in them. This is a very easy recipe and virtually ALL the ingredients are-non perishable, making it a wonderful “survival” food. Vacuum seal them and they will last a very long time, decades even.
INGREDIENTS: Makes 5 dehydrator sheets of crackers
- 3/4 cup Organic Quinoa (I buy mine at Costco)
- 1 Tablespoon Unsalted Butter. I use Kerrygold (Costco)
- 1 cup flax seeds (ground)
- 1 cup of water
- 1/2 cup chia seeds (Costco)
- 1 Can Garbonzos (Crushed) (Costco)
- Pumpkin Seeds (1/4 cup)
- Sunflower Seeds (1/2 cup)
- Poppy (2 Tablespoons)
- Sesame (1/4 cup)
- Almond Butter (1/4 cup) (Costco)
LIQUID INGREDIENTS
- Salsa (any brand) 16 oz.
- Tomato Sauce (any brand)
- Cholula (1/4 cup)
- 4 Tbsp Butter unsalted
METHOD: Prepare 1st four ingredients
- STEP ONE: The night before, or 2 hours before cook and prep :
Cook: 3/4 cup uncooked Organic Quinoa (purchased at Costco) – Cook according to package directions. - Mix flax with water and let sit for 1.5 to 2 hours. This helps the flax “set up”, creating a gel that will serve to bind your ingredients. After the flaxseed has “gelled” add it, along with the remaining ingredients to a very large bowl. Spread on Dehydrator sheets. Bake til done.
I made half the batter without Cholula and the other half with Cholula “painted on top”. We loved both types but we REALLY loved the Cholula crackers the best!
