Morning Cracker

#pamelawasabi #veganmiami #healthyrecipes Itsy bitsy seed crackers. I learned how to make this recipe after taking Matthew Kenney’s Online Intensive Superfood Course. It’s a weekend long course and by taking it, you learn tricks and tips about superfoods and essential recipes to have under your sleeve. Although, I didn’t have all the ingredients on hand to recreate the exact recipe they instructed, I applied the technique and used the grains I had in my pantry.

All I have to say, I admire and love the style and direction Matthew Kenney is taking with his company. The drastic change he did to his career to show the world, a plant-based diet is possible. His cooking is the highest quality I have seen when it comes to vegan and raw cuisine. In every photo, event, posts, school, or restaurant he opens you can smell his passion towards this new lifestyle, and also taste his transparency and honesty knowing he and his team cooks with heart and a purpose.

For these seed crackers I used Qi’a Cereal. Publix is now offering it, however I’m not sure if every single Publix offers it. But you can surely find it online or at Whole Foods. Qi’a is a blend of hemp seeds, buckwheat groats, chia seeds, raisins, slivered almonds with an after taste of vanilla and cranberry. If you wish, you can make your own cereal mix. These crackers are raw since I used a dehydrator to bake them, you can also use an oven, they will be done much quicker probably in 20-30 minutes, but be careful with the oven time, I’m making an educated guess since I dehydrated them instead of baking them. ❤

#pamelawasabi #veganmiami #healthyrecipes

Morning Qi'a Cracker

  • Servings: 30 crackers depending on size
  • Difficulty: Easy
  • Print

– 2 C of Qi’a Cereal
– 2 Flax Eggs (this time combine the 2 Tbsp of Flax with 6 Tbsp of HOT water)
– 1/2 C of Coconut Sugar
– 1/4 C of Coconut Oil
– Pinch of Sea Salt

– In a medium size bowl combine the flax eggs with the coconut oil and the sugar.
– Mix well, then add the cereal and sea salt. Combine together.
– Using a non stick dehydrator sheet (I used parchment paper) line a dehydrator or oven tray.
– Spread the mixture across the tray, form a very thin layer with it.
– Cut, create shapes or slice the mixture to your desired shape and quantity of cookies you want. I used a star cookie cutter.
– If using a dehydrator, dehydrate at 140′ F for 4-5 hours or until crisp. If using an oven, bake at 300′ F for 20-30 minutes or until crisp.

#pamelawasabi #veganmiami #healthyrecipes

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