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Posts Tagged ‘sesame seeds’

Crackers? Chips? Bird Seed?

Posted in Recipes, tagged , , , , , , , , , on March 1, 2012| Leave a Comment »

This blog is going to the birds lately. I had the Nuts and Oats burger, which my mom lovingly said looked like bird seed. And now I have these super yummy seed cracker/chip things. Crackips? Chickers? I’m not sure I can combine crackers and chip to make an appealing word but I assure you, these are yummy- bird-seed looking  or not.

This is my answer to savory snacks. You know, when you are craving the potato chips from the vending machine mid-day, or just want something salty to munch on.

BIRD SEED CRACKERS/CHIPS
from Oh She Glows

Ingredients:

  • 1/2 cup chia seeds (can find at whole foods)
  • 1/2 cup sunflower seeds
  • 1/2 cup pepita seeds (or pumpkin seeds)
  • 1/2 cup sesame seeds
  • 1 cup water
  • 1 large garlic clove, finely grated
  • 1 tsp grated sweet onion
  • 1/4 tsp kosher salt, or to taste

1. Preheat the oven to 325F and line a large baking sheet with parchment paper.

2. In a large bowl, mix the seeds together. In a small bowl, mix the water, grated garlic, and grated onion. Whisk well. Pour the water mixture onto the seeds and stir until thick and combined. Season with salt and/or garlic salt to taste. Add spices or fresh herbs if you wish.

3. Spread the mixture onto the prepared baking sheet with the back of a spoon until it’s less than 1/4 inch thick. Not to worry if a couple parts become too thin, you can just patch them up.

4. Bake at 325F for 30 minutes. Remove from oven, slice into crackers, carefully flip onto other side with a spatula. Bake for another 30 minutes, watching closely after about 25 minutes. The bottoms will be lightly golden in colour. Allow to cool completely on the pan. Store in a container or plastic baggy.

 I know some of you may think these look weird but they are actually kind of like the outside of an everything bagel…without the bagel part, you know?
 
I’m a big fan of garlic and onion so I decided to sprinkle the crackers with garlic salt when I flipped them. Delicious but SUPER garlicky. If you want to make out with anyone within 24 hours of eating these, I would probably NOT add the extra garlic.
 
One thing to note is that these are pretty fragile. If you toss them in a plastic baggy and then in your book back, they are going to get totally crushed and most likely revert back to seed form. The dilemma is they taste awesome with hummus! I was finding my hummus was too thick for these babies to handle. Totally by coincidence, my roommate made the lightest, fluffiest white bean hummus that went perfectly with these!
 
 Mediterranean-inspired White Bean Hummus
 from Exclamations of a Curious Bonnie
 
  • 1 can of white beans (cannelini or white kidney beans), drained with the liquid set aside
  • 1 TBS of tahini
  • 2 tsp lemon juice
  • 2 cloves of garlic
  • 2 TBS olive oil

and the following seasoning, which Bonnie says she didn’t measure but would estimate at 1/2 – 1 tsp:

  • paprika
  • cumin
  • black pepper
  • ground coriander seeds
  • cayenne peper
  • dried parsley
  • salt to taste

Place all ingredients into a food processor and blend. If the consistency is too dry or sort of “cakey,” add small amounts of the bean-water you set aside. When desired consistency is achieved, taste and adjust seasonings as necessary. Add salt if needed. Enjoy with pitas or crackers or veggies!

The slow addition of the bean water made this so fluffy. I loved it! I’d been eating my hearty garlic hummus all week and this was a great change of pace, and like I said, it worked perfectly with these cracker/chips. They were made for each other!
 
 
Now, if you’ll excuse me, I’m going to go bath in listerine in hopes I can get this garlic/onion smell off of me…

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