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The guilt-free cure for the afternoon munchies

by Kelli Parisian August 21, 2018

 

It's 3:30 p.m. and your stomach is telling you it's dinner time--only, it's not!  You reach for a cookie, chips, or crackers, thinking it will hold you over till dinner. One cookie turns into three and well, you know the rest.

I've discovered a healthy alternative that's easy to make and guilt-free. Not only that, they're high in protein and absolutely delicious.

Seedy Oat crackers--sort of a combination of a protein bar and cracker. Full of goodness and a great snack alternative. Gluten-free too!

Please Note: In the video, I mention the recipe calls for 4 Tablespoons of oil and I cut it back to 2 1/2 Tablespoons. This is incorrect. The recipe calls for 4 and 2 1/2 Teaspoons, respectively.

I served these crackers at a recent dinner party to rave reviews. They were served with a White Bean Hummus and a Salmon Tartare and held up nicely to both.

The recipe is from Bon Appetit.

INGREDIENTS

  • 1 cup old-fashioned oats
  • ¾ cup raw pumpkin seeds (pepitas)
  • ⅓ cup raw sunflower seeds
  • ⅓ cup sesame seeds
  • 3 tablespoons chia seeds
  • 3 tablespoons poppy seeds
  • 1 teaspoon kosher salt
  • 1 tablespoon plus 1 teaspoon vegetable oil
  • 1 tablespoon pure maple syrup
  • Preheat oven to 375°. Mix oats, pumpkin seeds, sunflower seeds, sesame seeds, chia seeds, poppy seeds, and salt in a large bowl. Stir oil, maple syrup, and ¾ cup room-temperature water in a medium bowl to combine. Pour liquid over oat mixture and toss until mixture is completely soaked. Let sit 10 minutes; mixture will absorb water and thicken.

  • Form oat mixture into a ball and transfer to a parchment-lined baking sheet. Press a second sheet of parchment paper directly on top and, using a rolling pin, flatten to ⅛" thick (the shape doesn’t matter). Remove top layer of parchment.

  • Bake cracker until golden brown around edges, 15–20 minutes. Remove from oven and carefully turn out, parchment side up. Place a fresh sheet of parchment on baking sheet. Remove parchment from cracker, carefully turn cracker over, and return to baking sheet. Bake until firm and golden brown around edges, 15–20 minutes. Let cool on baking sheet, then break into pieces with your hands.

  • Do Ahead: Crackers can be made 1 week ahead. Store airtight at room temperature.

    These crackers are surprisingly satisfying. Nut protein may be the reason. 1/4 cup of raw pumpkin seeds alone has 10 grams of protein! The equivalent of 2 eggs or a 1/4 cup of shredded chicken. 

     "What do you do for protein now that you're on a plant-based diet, Kelli?" Seedy Oat Crackers for one, I reply.

     

     

 

 




Kelli Parisian
Kelli Parisian

Author

Kelli Parisian - Founder of Parisian's Pure Indulgence Organic Skin Care. Contributing writer to LivingBetter50 online Woman's Magazine. Come along with me, and learn how to have a healthy, vibrant, beautiful life after 50!


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