These delicious, heart-healthy crackers pack a protein-packed punch

Arrowroot powder is made from starches from the arrowroot plant – arrowroot. It’s gluten-free, odorless, and tasteless, so other than thickening things up, you’ll hardly notice it’s there. It can also be a good substitute for cornstarch, and while some say to use 2 teaspoons of arrowroot for every tablespoon of cornstarch, I use it in a 1:1 ratio. Arrowroot powder has twice the thickening power of wheat flour. It also contains potassium, an essential electrolyte important for heart health. This sure sounds good to us!

While we’re super excited about arrowroot as a thickening agent, all of the nuts and seeds in these crackers are also high in protein, have essential minerals and antioxidants, and contain no cholesterol. But did we mention how delicious they are? This is our main focus when creating recipes, but having healthy benefits is also important.

You should be able to find most of these seeds at your local market or health food store. If you can’t find them all, just replace them with another suit you like.

INGREDIENTS

1/2 cup black or white sesame seeds or a blend

1/4 cup chia seeds

1/3 cup hemp seeds

1/2 cup raw nuggets

1/2 cup sunflower seeds (can be raw or roasted,

salted or unsalted)

1/2 cup of flax seeds

1/2 tsp. sea ​​salt or Himalayan pink salt

4 tbsp. olive oil

1/3 cup powdered arrowroot

3/4 cup boiling water

Pink or sea salt grinder for the top of the crackers

INDICATIONS

Preheat oven to 275 F. Line a 13×18 baking pan with parchment paper. Shelve.

Mix all the seeds in a large bowl. Mix in the salt and arrowroot powder to blend. Add the olive oil and mix well. Pour into boiling water and mix well. Let sit for 10 minutes to thicken.

Distribute the mixture evenly on the prepared pan, leveling it with an off-center spatula. Make sure you get the mixture to cover the pan from side to side and end to end in a thin layer. If the spatula gets sticky, run it under hot water and continue the process.

Lightly season the top of the seed mixture with a salt grinder.

Bake for 90 minutes, turning the pan halfway through cooking. The cracker sheet should be a nice golden brown. Remove from the oven and cool completely before breaking into cracker-sized pieces.

We like to break the foil up into larger pieces until we’re ready to serve them. This prevents them from crumbling too much. But don’t worry, crumbles make great salad dressings!

Store in an airtight container in the pantry.