EASY, CHEESY, 5-SEED CRACKERS

gf, df, v, need I say more?

Well hello, buddies! Missed ya. Don’t mind me, just been over here in Lineup Dinner lala land. It is a wild time balancing a double career of building a business while also maintaining my ~ chef/content creator ~ business. But, I am tryinggg, and I hope you are noticing! I serve to please you after all :)

We’ve got a Lineup dinner happening this Thursday (4/24) and another dinner happening on 5/8. We’re actually in recruitment and planning mode for the remainder of our year of programming, and my sister is getting married the first weekend in May! I’m tired just typing it.

Anywho, a highlight of my week last week? The overwhelming amount of engagement around these easy, cheesy, 5-seed crackers! You are going to LOVE this recipe. It is as simple as: mix ingredients in bowl > spread on sheet tray > bake in oven > eat!

Here’s the deal, if I could eat crusty sourdough bread with butter EVERY. DAY.… I would. But apparently that's not sustainable for a balanced lifestyle?! Fortunately, these crackers are just the thing you need to turn your ~balanced lifestyle~ dreams into a reality! Seed crackers are your vehicle for dips and toppings that satisfy all cravings without compromising flavor. Healthy fats, satisfying crunch, and did I mention all you do is mix the ingredients in a bowl and bake them (I did, but it’s so great I had to say it again)?! Yes, they really are that good.

easy, cheesy, 5-seed crackers

makes: 1 baking sheet of crackers

ingredients:

• 3/4 c sunflower seeds

• 3/4 cup pumpkin seeds

• 1/2 cup sesame seeds

• 1/2 cup flax seeds

• 1/2 cup chia seeds

• 1/4 cup nutritional yeast

• 1 teaspoon granulated garlic

• 2 teaspoons kosher salt

• olive oil

• flaky salt

method:

1. Preheat the oven to 375°F and line a rimmed baking sheet with parchment paper. Grease the parchment with olive oil.

2. Combine all ingredients except the olive oil and flaky salt in a large bowl. add in 1 and 2/3 cups boiling water and mix to combine. The mixture should look gelatinous and gloopy (chic).

3. Pour the mixture onto the parchment-lined baking sheet and spread into a thin even layer using a spatula, it should be about a 1/4 inch thick. Brush the top with olive oil, sprinkle with flaky salt and bake, for 1 hour, rotating halfway thorough, or until the cracker is dried, crispy, and golden. Set aside to cool for at least 20 minutes. Break into your desired sizes and enjoy!

   * crackers will last in an airtight container for up to one week.

These have become a rotation for my private chef clients (and for me and my hubby) and I hope they become one for you too.

If you prefer an extra-thin cracker, divide the amount between two baking sheets and spread extra thin, check the cook time at around 30 mins to see if they’re golden and crispy. Once they are, you’re ready to take them out of the oven!

That’s all from me for now. More to come soon! Happy Earth Day (and my baby brother’s bday)!!

xx, Elena

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