Ingredients
Scale
- 1/2 cup unsweetened almond milk, lukewarm
- 2 tbsp chia seeds
- 2 cups whole wheat pastry flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chopped walnuts
- 1/2 cup dried cherries
- 1/3 cup sunflower seeds
- 1 cup plain non-dairy yogurt
- 3 tbsp maple syrup
Instructions
- Preheat oven to 350F. Line a loaf pan with parchment paper
- Combine almond milk and chia seeds in a small bowl and set aside
- Combine flour, baking soda and salt in a large bowl. Mix well. Add walnuts, cherries and sunflower seeds and mix again
- In a separate bowl, whisk together yogurt and maple syrup. Add soaked chia seeds and mix until well combined. Pour into flour mixture and mix until the ingredients are just incorporated
- Spoon batter into lined 8x4x2.5 inch loaf pan. Bake at 350F for 55 minutes. Let it cool completely (the longer you let it cool, the better)
- Preheat oven to 300F. Line a baking sheet with parchment paper
- Remove the loaf from the pan and slice in half length wise. Slice each half about 1/8 to 1/4 inch thick (see note) (we found that flipping it over and start slicing for the bottom makes it easier). Arrange the slices over the lined baking sheet (you might need to do it in more than one batch) and bake again for about 20 minutes. After 20 minutes, flip them over and continue baking for another 15-20 minutes (time may vary depending on the thickness). The crackers might feel slightly soft straight out of the oven, but they will crisp up as they cool
Notes
Prep time does not include cooling time
For thinner crackers, slice the loaf to desired thickness, but keep in mind that the baking time with be shorter (keep an eye to make sure they don't burn)
- Prep Time: 20 mins
- Cook Time: 1 hour 40 mins
- Category: snack
- Cuisine: Kosher / Vegan