Black Girl Baking by Jerrelle Guy

Author:Jerrelle Guy
Language: eng
Format: epub
Publisher: Page Street Publishing Co.
Published: 2017-11-27T05:00:00+00:00

SUN-DRIED TOMATO AND SEED CRACKERS

These crackers are the crunchiest crackers I’ve ever bit into. Don’t expect a flaky saltine cracker; these will give you a resounding snap, and a beautiful contrast against a creamy hummus or guac.

30 MINUTES OR LESS, VEGAN, GLUTEN-FREE

MAKES ABOUT 3 CUPS (450 G) CRACKERS

½ cup (60 g) ground flaxseeds

1 cup (235 ml) hot water

1½ cups (225 g) raw pumpkin seeds

1 cup (145 g) raw shelled sunflower seeds

Handful of fresh oregano

2 cloves garlic

½ tsp onion powder

1 tsp salt

½ cup (55 g) sun-dried tomatoes in oil, lightly drained and minced

Preheat the oven to 350°F (180°C or gas mark 4) and have a rimmed half sheet pan lined and nearby.

Add the ground flaxseeds to a large bowl with the hot water, stir and let them sit for 5 to 10 minutes to thicken. Transfer to a food processor or blender along with all the other ingredients and pulse until coarsely chopped.

Dump the mixture into the lined sheet tray, pressing down with the back of a spoon to flatten as thinly as possible; it’s okay if it doesn’t reach to the edges of the pan. Bake for 25 to 30 minutes, or until the pumpkin and sunflower seeds brown and get crunchy. Remove from the oven, slice into squares or your preferred shape, turn them over, spread them out on the pan and return to the oven to bake for another 15 minutes, or until the edges brown. Remove from the oven and allow to cool for at least 30 minutes, or until they harden.

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