Trail worthy Seed Crackers

I’ve been diligently working on developing trail worthy snack foods that will also fit into the type of foods I am willing to eat and I’m happy to say I’m finding ways of making this a success. I should also add that I have been slowly moving away from deriving my energy from carb sources and turning toward fats for energy – hence you will see more fat oriented recipes in the future. The reason for this is simple – I feel better running on fat rather than carbs. Carbs make me sluggish and make me crave more of them as opposed to making me feel satiated. Fats on the other hand keep me satiated  longer and I don’t get those common stomach pangs that you get a couple of hours after consuming a meal when you fuel yourself with carbs. The thought of being able to go without having to eat for longer periods of time without the discomforts of hunger is quite liberating, if you ask me. Hence these Seed Crackers are very high in fat. 

The idea of making my own Seed Crackers came to me when I spotted this bag at my favourite retail store –img_20160918_091012924_hdr-01 Winners.

Winners is a place where I go for a dose of things I can’t find anywhere else. I usually don’t bother with the Snack Isle and only scope the Spice Shelf of the Food Section –  as I consider the Snack Shelf nothing more than a glorified Candy Isle from the local grocery store. However, on one of my recent visits I found  this bag on the Clearance Shelf and picked it up to see the ingredient list – fully expecting to have to put it down. Often times, I will pick up a product just to see what’s in it and then promptly put it away because I deem it unworthy of my digestive system. 😉 However, this time I had to read the list twice to consider wether I wanted to put it back or purchase it. Have a look… these actually don’t contain anything that is bad strictly speaking – no questionable oils, no added sugars, just various seeds and grains :img_20160918_091028468_hdr-01

 

So I decided I’d give them a try for the sole purpose of trying to replicate them – because let’s be honest, I will never again find another bag of these at Winners and who wants to pay $4.99 (regular price) a pop for a bag this small? Not me.

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I took a serving of those crackers with me on a hike to Cape Spear Path and they were quite good! I would have preferred them to be slightly more salty and maybe have a spicy kick, but overall I did enjoy them. They were very light and quite portable.

So next time I needed some hike food I came up with my own version of these – I call them Spicy Seed Crackers. I have recently made a huge batch of them to be available when hiking happens:

 
Spicy Seed Crackers
 
Author: 
Nutrition Information
  • Serves: 37
  • Serving size: 10g
  • Calories: 182
  • Fat: 14.7
  • Saturated fat: 1.9
  • Unsaturated fat: 7.1
  • Carbohydrates: 7.1
  • Sugar: 0.6
  • Sodium: 198
  • Fiber: 4.2
  • Protein: 7.3
Prep time: 
Cook time: 
Total time: 
Spicy Seed Crackers Recipe Type : Snack Cuisine: Hiking Snacks Author: Angelika Prep time: 5 mins Cook time: 30 mins Total time: 35 mins Serves: 37 These are crunchy and crispy little crackers, but what's most important they are quite suitable for taking on long distance hikes 🙂
Ingredients
  • 70g Pumpkin Seeds
  • 80g Chia Seeds
  • 72g Raw Sunflower Seeds
  • 25g Ground Flax Seeds
  • 30g Toasted Sesame Seeds
  • 5g Himalayan Crystal Salt
  • 5g Ground Pepper
  • 5g Garlic Powder
  • 5g Chilli Powder
  • 10g Tumeric
  • 5-6 Cloves of Roasted Garlic
  • 1cup water
Instructions
  1. Put all dry ingredients in a large bowl and mix well.
  2. Add garlic and water and mix well.
  3. Set aside for 10 minutes for the chia seeds to absorb some of the water.
  4. On a baking sheet lined with some parchment paper spread the mixture evenly from edge to edge. You can use your fingers to do so or a large spoon. Make sure you spread the mixture evenly so that it bakes evenly as well.
  5. Bake at 350 degrees for about 30-40 minutes checking occasionally to make sure it's not burning up on the edges. You can also flip it half way through, but it might be difficult to do if the cracker isn't yet somewhat baked through.
  6. Remove from the oven and crack into pieces. I make them uneven, but you could score the raw mixture before putting in the oven and then crack them at the predetermined score lines for an even looking cracker.
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This is a double batch made of the above recipe and I am hoping this amount will last me quite a while – they are very dense calorically so you don’t need a lot to feel satiated – hence my serving size is only 10g.
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I have to say I think I really nailed it on the spice department – they are nice and salty and have a bit of a kick and of course plenty of pungent garlic in there.
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Such a delight to look at and eat of course.
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I decided I don’t care about the even size of these – they are meant to be more artistic, free flowing crackers. Evenness is overrated – just like the harsh, rugged edges of the East Coast Trail, these invite you with their varying forms 🙂

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Hope you enjoy making these yourself, as they are so simple even a 5 year old would be able to put them together 🙂