Sun-Dried Tomato & Basil Crackers
These Sun-dried Tomato and Basil crackers are the perfect snack to satisfy a serious CRUNCH craving! They are delicious on their own but even better when dipped in hummus or one of my amazing salad dressings.
Ingredients
- ½ cup sunflower seeds
- ½ cup pumpkin seeds
- ¼ cup chia seeds
- ¼ cup flax meal
- ¼ cup sun-dried tomatoes diced
- ½ teaspoon onion powder
- 2 teaspoons basil
- ½ teaspoon garlic powder
- ½ teaspoon cracked pepper
- ½ cup water
Instructions
- Preheat oven to 325°F.
- Grind all the seeds and sun-dried tomatoes together in a blender until it is a uniform flour mixture.
- Pour mixture into a mixing bowl and stir in the spices.
- Stir in the water until mixture clumps together.
- Place mixture onto a parchment lined baking tray.
- Place another piece of parchment paper on top.
- Press down flat with your hands first and then roll out with rolling pin until it is a consistent thinness.
- Peel top layer of parchment paper off.
- Bake for 20 minutes.
- Flip.
- Score with a knife or pizza cutter into the desired cracker shapes.
- Bake for 20 minutes.
- Let cool.
- Break apart crackers and store in an airtight container in the fridge for up to 2 weeks.
Notes
If using sun-dried tomatoes that are in oil: drain off oil and then blend the tomatoes with the water
Nutrition
Calories: 136kcalCarbohydrates: 8gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gTrans Fat: 0.02gSodium: 69mgPotassium: 265mgFiber: 5gSugar: 2gVitamin A: 37IUVitamin C: 2mgCalcium: 66mgIron: 2mg
Love these! I make them often and sometimes add green olives and some of the brine in place of the water.
What is Considered a serving size for the nutritional facts you provided
It would be 6-8 crackers.