Now, don’t turn your nose up at this. I promised you something healthy, and I’m delivering! Here is a very easy recipe that is incredibly good for you and unspeakably addicting. The hardest thing you will have to do is go to the grocery (or natural foods) store and buy the four types of seeds. No gluten, no nuts. You will eat it and you will like it, damn it!
If you have never heard of Endurance Crackers, you absolutely must try them. Here is a link to Oh She Glows, where you’ll find Angela’s wonderful recipe. You will be amazed at how much flavor these savory little crackers have. I literally have to try to hide them from myself, because I can’t stop at one or two. Or three or four.
I discovered this recipe when I read the book Born to Run by Christopher McDougall and was inspired to write an article about chia for Yummy Northwest. If you’re curious about the health benefits of chia, or just want to try my yummy apple chia muffin recipe, here’s a link to the column: Ch-Ch-Ch-Chia
For fun, I adapted the recipe for Endurance Crackers, removing the garlic and onions and adding a dark chocolate layer. I added just a little extra kosher salt, too, for more contrast between the seeds and the chocolate, and love the results! Then, because I JUST.CAN’T.STOP, I added raisins. Oh, yum!
When a craving for “something sweet – no, something salty – no, something sweet” comes along, grab a couple of these. Eating them will feel sinful, but they are actually very good for you. We’ve all heard the hype about dark chocolate and how it’s full of antioxidants, right? The experts all agree dark chocolate is healthful, but can’t agree on how MUCH is good for you, so they hedge by recommending an ounce a day. This recipe uses 5 ounces of chocolate, so if you eat a few crackers as a snack, it’s well within the chocolate “limit.”
That pretty much makes me blow coffee out my nose; “chocolate” and “limit” shouldn’t even be used in the same sentence! What? Oh, fine – you busted me…substitute “wine” for “coffee.” Nitpickers.
The original recipe calls for parchment. My crackers always stick to it, even if I grease it first. Maybe I just own inferior parchment (a distinct possibility) but I find it easier to lightly grease a cookie sheet instead, and skip the parchment. And rather than cutting the crackers after the first 30 minute baking time, I tried to keep it all in one big piece to make it easier to “frost” with chocolate. Either way would work.
Here’s my version of Angela’s recipe. Do pop over to her blog, though, and try the original version!
|Endurance Crackers with a Sweet Twist|| |
- ½ cup raw sunflower seeds
- ½ cup raw sesame seeds
- ½ cup raw pumpkin seeds
- ½ cup raw chia seeds
- 1 teaspoon kosher salt
- 1 cup water
- 5 ounces dark (at least 70% cocoa) chocolate, finely chopped
- 1 cup raisins (optional)
- Heat oven to 325 F.
- Lightly grease a cookie sheet (or use parchment) and set aside.
- In a large bowl, stir together the seeds and salt.
- Add the water, stirring well.
- Press the mixture onto a cookie sheet, using a spatula or (best choice) a damp hand. Aim for a thickness somewhere between ¼-inch and ⅓-inch.
- Bake for 30 minutes.
- Remove from oven. Loosen with a long flat spatula, cover with another greased cookie sheet, and invert. If it doesn't all flip over in one piece, don't worry. The crackers will be broken up eventually!
- Bake for another 30 minutes.
- Remove from oven and sprinkle evenly with the chopped chocolate. Wait a few minutes and then spread with a flat spatula. Sprinkle with raisins if desired.
- When the chocolate has hardened (you may refrigerate it if you wish, to hurry it along) break into pieces and store in an airtight container.
So…you won’t see this often, but I made it through a post without unwrapping a stick of butter or opening a bag of sugar. High five!