There’s no positive way to spin it, this time change thing is complete garbage!
The worst part about it for me is that I seem to get hungry for dinner as soon as it gets dark, but since I like to wait for Miles to get home from work to eat dinner I just end up eating bowls and bowls of snacks until then. Nothing wrong with snacks! I love snacks! But I also like to eat dinner, and if I’m full of popcorn I’m just not hungry when eight o’ clock rolls around.
Since I’m a problem solver I started playing around with these crackers (the original recipe is from Bon Appetit a year ago), and came up with a hearty, seedy, filling cracker. It is the perfect afternoon snack because it is snacky, but healthy and filling. You can top them with whatever you choose or eat them by themselves. I chose to top them with avocado and flaky salt, because you could literally put that on a piece of cardboard and it would be delicious.
If you’re a serial snacker like me, I think you’ll like these.
- 1 cup old fashioned oats
- 3/4 cup raw pumpkin seeds
- 1/3 cup finely chopped walnuts
- 1/3 cup sesame seeds
- 1/3 cup chia seeds
- 1 tsp kosher salt
- 4 tsp vegetable oil
- 1 Tbsp pure maple syrup
- flaky salt (like Maldon) to sprinkle on top, about 1 Tbsp
- Preheat oven to 350, (or 375 if your oven runs cold).
- Combine dry ingredients in a large bowl (not flaky salt).
- Combine oil and maple syrup with 3/4 cup room temp water. Pour over dry ingredients and stir to combine. Mixture will look wet. Let sit 10 minutes.
- Form into a loose ball and place on parchment paper lined baking sheet. Top with another piece of parchment paper and roll out with rolling pin until 1/8 inch thick. It doesn't matter the shape, but thickness should be uniform so that edges don't burn.
- Remove top sheet of parchment, and cut cracker dough into 4 parts just using a spatula or dull knife (will make it easier to turn). Sprinkle with flaky salt, and bake for 15 minutes.
- Remove from oven, turn over and bake another 15-20 minutes. Cracker should be golden brown by this point and crispy, but if it isn't then turn your oven down to 250 and let it crisp up another 10 minutes or so.
- Remove and let cool on baking sheet. Break into desired size pieces, and store in airtight container in fridge for a few days.