TCM Classic — You’ve got to have something to dip in that gorgeous pink hummus we shared today. We originally ran this recipe for seed crackers in 2018, but their just to good stay on the shelf. Enjoy them all season with any of these delicious homemade dips…
These lemon-turmeric seed crisps put the crack in cracker. Addictively delicious, the crunchy little sheets are fun to make and loaded with nutrient-rich, inflammation-fighting ingredients to get our favorite dips from plate to mouth in style.
We’ve been learning about the best foods for reducing inflammation with integrative nutritionist, Jennie Miremadi’s anti-inflammatory diet — learn all about it here. This recipe for seed crackers cis full of fiber, healthy fats and totally clean ingredients. They make a perfect addition to any clean snack rotation…
Lemon Turmeric Super-Seed Crackers
3/4 cup ground flax seeds
1/2 cup white chia seeds
1/2 cup raw pumpkin seeds
1/2 cup raw hemp seeds
1 1/2 cups water
1/2 cup Primal Kitchen Lemon Turmeric Vinaigrette & Marinade
1/4 cup lemon juice
1/2 cup nutritional yeast
1 tsp Himalayan pink salt (plus more to taste)
1/4 tsp ground black pepper (plus more to taste and for optional sprinkling)
powdered organic turmeric for sprinkling over crackers (optional)
Preheat oven to 275 degrees F and prepare two baking sheets with parchment paper.
Stir flax seeds, chia seeds and water together in a bowl. Soak for approximately 10 minutes, or until mixture is thick and gelatinous.
Add pumpkin seeds, hemp seeds, nutritional yeast, lemon juice, 1 teaspoon salt, 1/4 teaspoon black pepper and vinaigrette to flax-chia mixture and stir until a thick dough forms.
Adjust salt and pepper to taste.
Divide dough in half and place each half onto its own parchment-lined baking sheet.
Spread each of the halves of dough into a 1/8-inch thick rectangle on the parchment-lined baking sheets.
If desired, sprinkle black pepper and powdered turmeric through a fine mesh sieve onto top of dough. (Note that if you do this, you’ll be getting more of an anti-inflammatory boost, but it’s messy and will get on your fingers when you eat the crackers — this is how I eat them and I love the taste of it, but you’ll have to wash turmeric off of your hands every time you eat the crackers. It’s up to you!)
Use a knife to cut lines in the dough in the cracker shape of your choice.
Place baking sheets in the oven and bake crackers for approximately 1 1/2 hours and then begin checking crackers for doneness. When some of the crackers are completely firm to the touch, take the baking sheet out of the oven. The crackers on the outside of the sheet of dough are likely to be firm and finished before those on the inside of the sheet. Break off the crackers that are firm to the touch and allow them to cool. Put the baking sheet with the unfinished, soft crackers back in the oven for another 15 minutes. Repeat the process in 15-minute intervals until all crackers are firm to the touch and completely cooked.
Serve and enjoy!