Salty Crackers Recipe – Quinoa, Chia, Lentils And Pumpkin Germinated Seeds

This salty crackers recipe is LOADED with protein, omega 3 and vitamins with high fiber content!

You will need:

1 cup of dried lentils, soaked for 12 hours and then germinated for 60-72 hours1 cup of quinoa, soaked for 8 hours and then germinated for 12-24 hours2 cups of raw pumpkin seeds, soaked for 8-12 hours
Rinse the lentils and quinoa twice daily during the germination process and rinse thoroughl the pumpkin seeds and the after soaking. Rinse quinoa well for 2-3 minutes with each rinse.
1 cup of chia seeds, soaked in 3 cups of water (do not rinse, because after soaking will have a gel like consistency)1-2 tablespoons of Himalaya’s salt or another high quality salt-use two tablespoons if you like your crackers saltier1 tablespoon of dried oregano or 2 tablespoons of fresh oregano1 tablespoon of dried parsley or 2 tablespoons of fresh parsley1 tablespoon of dried sage or 2 tablespoons of fresh sage1 tablespoon of dried thyme or 2 tablespoons of fresh thyme2 cups of fresh water to bind them3/4 cup of oatmeal

Directions:

• Put the lentils, quinoa and the pumpkin seeds in a food processor with 2 cups of fresh water (if the robot’s container is too small, divide the ingredients into 4 parts and add half a cup of water for each quarter of the ingredients). Put the resulted mixture in a large bowl.
• Put the chia gel (soaked chia seeds) in the robot and mix well, then add them to the composition.
• Add the oatmeal for flavor and the bread-like texture. The dough will have a slightly bitter taste because of the raw quinoa grains. After dehydration and drying, the bitterness will disappear.
• Spread the composition about 1 cm thick on baking sheets and put it in a dehydrator for 8 hours. After 8 hours, turn the dough and leave it for another 4-6 hours.
• If you don’t have a dehydrator, you can bake the biscuits in the oven, but you have to be careful with the baking time-it can be around 40 minutes at a temperature of 240 degrees (Celsius).
• After 40 minutes, turn the dough and let it bake more, but it’s safer to check every 20 minutes.

Enjoy it! For more consistency, eat the crackers with coconut oil, avocado or any other sauce or cream.