These are my “Cholula” Spicy 6 Seed Crackers. These Crackers can be made either with your dehydrator or in your oven. I used my Excaliber Dehydrator. Serve them with Guacamole. Soups, Stews, and a large salad. The list is endless. They are just so yummy! There is no flour in them. This is a very easy recipe and virtually ALL the ingredients are-non perishable, making it a wonderful “survival” food. Vacuum seal them and they will last a very long time, decades even.
INGREDIENTS: Makes 5 dehydrator sheets of crackers
- 3/4 cup Organic Quinoa (I buy mine at Costco)
- 1 Tablespoon Unsalted Butter. I use Kerrygold (Costco)
- 1 cup flax seeds (ground)
- 1 cup of water
- 1/2 cup chia seeds (Costco)
- 1 Can Garbonzos (Crushed) (Costco)
- Pumpkin Seeds (1/4 cup)
- Sunflower Seeds (1/2 cup)
- Poppy (2 Tablespoons)
- Sesame (1/4 cup)
- Almond Butter (1/4 cup) (Costco)
LIQUID INGREDIENTS
- Salsa (any brand) 16 oz.
- Tomato Sauce (any brand)
- Cholula (1/4 cup)
- 4 Tbsp Butter unsalted
METHOD: Prepare 1st four ingredients
- STEP ONE: The night before, or 2 hours before cook and prep :
Cook: 3/4 cup uncooked Organic Quinoa (purchased at Costco) – Cook according to package directions. - Mix flax with water and let sit for 1.5 to 2 hours. This helps the flax “set up”, creating a gel that will serve to bind your ingredients. After the flaxseed has “gelled” add it, along with the remaining ingredients to a very large bowl. Spread on Dehydrator sheets. Bake til done.
I made half the batter without Cholula and the other half with Cholula “painted on top”. We loved both types but we REALLY loved the Cholula crackers the best!
Angela Fish Chan 
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