obsessed with this easy recipe that goes great with my homemade hummus. say goodbye to processed and make these at home :)
Ingredientes:
1 tza semillas de calabaza
1/2 tza semillas de girasol
½ tza semillas chia
½ tza avena sin gluten
¼ tza lino molido
¼ tza semillas de sésamo
2 tazas agua
1 cdta sal marina
Precalentar horno a 165°C (325°F). Forra una bandeja para hornear con papel manteca. En un bol grande, combinar todos los ingredientes secos: semillas de calabaza, semillas de girasol, semillas de chía, avena sin gluten, lino molido, semillas de sésamo y sal marina. Agregar el agua y mezclar bien. Dejar reposar la mezcla durante unos 10-15 minutos, permitiendo que las semillas de chía y el lino absorban el agua y formen una consistencia gelatinosa. Trabajar la mezcla de manera uniforme sobre la bandeja para hornear preparada, usando una espátula para alisarla en una capa delgada. Tratar de lograr un grosor uniforme para asegurar una cocción homogénea. Hornear durante 40 minutos. Sacar del horno y dejar enfriar completamente. Una vez frías, romper las galletas y disfrutar con hummus deli!!
ENGLISH:
1 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup chia seeds
1/2 cup gluten-free oats
1/4 cup ground flaxseed
1/4 cup sesame seeds
2 cups water
1 teaspoon sea salt
Preheat the oven to 165°C (325°F). Line a baking sheet with parchment paper. Mix Ingredients: In a large bowl, combine all the dry ingredients: pumpkin seeds, sunflower seeds, chia seeds, gluten-free oats, ground flaxseed, sesame seeds, and sea salt. Add the water and mix well. Let the mixture sit for about 10-15 minutes, allowing the chia seeds and flaxseed to absorb the water and form a gel-like consistency. Spread the mixture evenly on the prepared baking sheet, using a spatula to smooth it out into a thin layer. Aim for an even thickness to ensure uniform baking. Bake for 40 minutes. Remove from the oven and let cool completely. Once cooled, break the crackers apart. Enjoy the crackers with delicious hummus!
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