Rosemary and Dandelion Chia Cracker Recipe
With just the right amount of rosemary, these crackers are full of omega-3 and fiber. We also added dandelion leaf for extra vitamins and minerals.
These pliable and savory crackers can be enjoyed with dip or crumbled into a salad. Our nutritionist loves to make these a bit larger and use them as an alternative to sandwich bread (hummus, sprouts, avocado, tomato, and pickled onions are her favorite filling combo).
You will need the following ingredients:
¼ cup dried dandelion leaf
1/3 cup dried rosemary leaf
2 cups water
1 1/2 tsp salt
½ tsp garlic powder
1/3 tsp ground black pepper
1 cup chia seeds
½ cup hemp hearts
1 cup pumpkin puree
In a small pan over medium heat, add dandelion, rosemary, and water. Simmer for 30 minutes, then remove from heat and strain.
Preheat oven to 200F. In a medium mixing bowl, combine dandelion-rosemary infusion with all other ingredients. Mix until fully combined.
Next, line a baking sheet with parchment paper and spread your dough evenly across, approx. ½ cm thick. Use a butter knife to score lines and divide into your desired size of cracker. Bake for 3 hours, flip, and continue baking for 1 hour.
Remove from oven and allow to cool. Crackers will be firm and flexible. Store in sealed container in the fridge and enjoy!
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