The September round of Whole30 officially launched 4 days ago and I am so proud of all the work our amazing group has put in so far. They’re meal prepping, making brand new recipes, posting their yummy meals in the private Facebook group, helping each other find compliant brands, and learning to navigate food labels. I’m so excited to watch them transform their health over the next 30-days, and realize that they are so capable of feeling amazing and ditching the foods that don’t serve them.
Every round of Whole30 I coach, I do it with my group. I just feel like it gives me a better sense of what everyone is going through, helps me connect with everyone better, and get’s me feeling amazing in the process. I say this all the time, but I literally learn something new every single time I do a round of Whole30. Whether it’s the way my body reacts to a certain food, a habit I want to ditch, or a few new recipes I learn, I always get something out of doing a round a Whole30 – even five years in.
Admittingly, some rounds are better than others for me in terms of my willingness to experiment with different recipes, and sometimes I feel like I’m literally just making the exact same 7 or 8 meals over and over again. BORING!! Since I’m working from home a lot more during COVID, I’m making a special effort this round to try some new recipes and make a few I haven’t made in a really long time. This is where this cracker recipe inspiration came from for today’s post! I used to make this recipe all the time a few years ago, but for some reason, it’s just been pushed aside for a while.
I put this recipe on the meal plan for week 1 for my Whole30ers this round and after making it again myself I remembered what an awesome snack these crackers are! You can top them with so many different things, from guacamole, salsa, chicken salad (like in my photo), tuna salad, prosciutto, and more! When making these crackers, the key to getting them crispy so they have a bit of a crunch when you bite into them is to roll them out paper thin! If they’re too thick they’ll end up flimsy and even a bit soggy the next day. And no one wants a soggy cracker. You can also switch up the spices you use to give the crackers a totally different flavor. This time I used chili powder and garlic powder, but in the past, I’ve used sage, dill, and even taco seasoning – and they’re all delicious!
And if you’re thinking this seems like too much of a bother to make your own crackers, think again my friend. It’s honestly the easiest thing in the world to make and you’ll likely have the ingredients you need already on hand. Plus, you’ll be so proud of yourself when you’re snacking on crackers you made from scratch 😉 I know I’m always super proud of myself when I make my own mayonnaise from scratch! Who knew it could be so easy?
Alright, I know you’re not here for me to ramble, so here’s your Whole30 Crispy Cracker recipe! Let me know if you give it a try and what spices you end up using!
These gluten-free, dairy-free, grain-free crackers come together super quick and make a great snack. They are the perfect snack and can be made with spices you already have on hand. Top with anything from deli meat to guacamole. You’ll want to make these over and over again and might even want to consider doubling the recipe!
- 1/2 cup chia seeds
- 1/2 cup sunflower seeds
- 1/2 cup sesame seeds
- 1/2 cup almond flour
- 1 tsp garlic powder
- 1 tsp chili powder (Sub your favourite spice or spice mix (taco seasoning, ranch seasoning, dill, sage, etc))
- 1/4 tsp sea salt
- 1 cup water
Preheat oven to 325°F
Line a large baking sheet with parchment paper
Combine the seeds and almond meal in a bowl
In a separate bowl, whisk the remaining ingredients
Pour the liquid mixture into the seed mixture and stir until thick and combined. You might have to let it sit for a minute or two to absorb all of the liquid.
Spread mixture onto the parchment lined baking sheet, pressing down using the back of a spoon. Then place another piece of parchment paper over the mixture and roll it out with a rolling pin until it’s as thin as you can make it. If you don’t have a rolling pin you can also just spread it out using your hands.
Carefully remove the top layer of parchment paper and sprinkle the top with extra sea salt.
Bake for 30 minutes.Remove from the oven, cut into bite sized crackers using a knife or pizza cutter, then flip them over and bake for another 25 minutes.
Allow to cool completely on the pan. Store in a sealed container for two weeks (trust me, they will never last two weeks!)