5 min       15 min           20 min   |
PORTION: 24 crackers


  

1/2 cup of chopped almonds
1/3 cup of pumpkin seeds
1/4 cup of sunflower seeds
2 tbsp. of chia seeds
1 tbsp. of sesame seeds
2/3 cup of steel cut oat
1/3 cup of minced dried apricot
1 pinch of salt

2 tbsp. of coconut oil
1/3 cup of maple syrup
1/2 tsp. vanilla extract

  1. Preheat the oven to 350F.
  2. In a bowl, stir in all the ingredients “FOR THE CRACKERS” and keep aside.
  3. In another bowl, add the coconut oil and the maple syrup. Microwave for 2 minutes at high intensity. Add the vanilla extract and mix until well combined.
  4. Pour the warm syrup over the dry ingredients and mix a couple times until everything is well combined.
  5. On a baking tray covered with parchment paper, spread evenly the cracker mixture.
  6. Bake at the center of the oven for 10 to 12 minutes.
  7. Once baked, take the crackers out of the oven and let them rest at room temperature for 20 minutes.
  8. Using a knife, create 24 even crackers.
  9. Keep at room temperature in a sealed container for up to 2 weeks.

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