Snack Attack! - Endurance Crackers and Roasted Red Pepper Hummus

I have a new favorite snack. It's high protein, high fiber, gluten free, nut free, dairy free, vegan, and totally delicious.  Looking back at that sentence, I should have put "totally delicious" first if I were going in order of importance. Because who wants to eat healthy food if it doesn't taste good, right? :)

From left to right: Endurance Crackers- adapted from OhSheGlows.com, and Roasted Red Pepper Hummus, recipe from my sister-in-law, Becky. Hi Becky. Thank you! :)

Added endorsement for the crackers (which are an adaptation of a knockoff  ;D) : 

*My 10 year old will totally scarf these crackers.

*My husband took them to work today, and the guys in the office were asking for the recipe so their wives could make them. 

Endurance Crackers - adapted from Angela Liddon at OhSheGlows.com

See the original here

I didn't change much on this recipe. I simply substituted uncooked quinoa for the sesame seeds because that's what I had on hand - and I don't really care for sesame seeds.

Yield: 22 large crackers

Ingredients:

• 1/2 cup chia seeds
• 1/2 cup sunflower seeds
• 1/2 cup pepita seeds (or pumpkin seeds)
• 1/2 cup uncooked quinoa
• 1 cup water
• 1 large garlic clove, finely grated
• 1 tsp grated sweet onion
• 1/2 tsp kosher salt
• 1 tsp Herbamare - any other dried herbs you'd like
• 2 dashes kelp granules (optional)

Directions:

1. Preheat the oven to 325F and line a large baking sheet with parchment paper.
2. In a large bowl, mix the seeds and quinoa together. In a small bowl, mix the water, grated garlic, grated onion, salt, herbamare, and kelp granules. Whisk well. Pour the water mixture onto the seeds and stir until thick and combined.  (It usually takes 2 or 3 minutes for the chia seeds to absorb the water and make the mixture thick.)
3. Spread the mixture onto the prepared baking sheet with the back of a spoon until it’s less than 1/4 inch thick. Not to worry if a couple parts become too thin, you can just patch them up.
4. Bake at 325F for 30 minutes. Remove from oven, slice into crackers, carefully flip onto other side with a spatula. Bake for another 30 minutes, watching closely after about 25 minutes. The bottoms will be lightly golden in color. Allow to cool completely on the pan. Store in a container or plastic baggie.

Check out all that high fiber, delicious seedy goodness in those crackers!

And for the second recipe:

Roasted Red Pepper Hummus - taken from Becky Greene

2 Tbsp olive oil
2 Tbsp fresh lemon juice
2 Tbsp tahini
1 clove garlic
15 oz can garbanzo beans, drained and rinsed
¼ C water
1 C roasted red bell pepper (about 2 big peppers)
½ tsp ground cumin
½ tsp salt
½ tsp honey

Directions:

1. Clean peppers. Cut into a few pieces. Put peppers and garlic clove on a cookie sheet and broil until sides blacken and it smells good. (About 7-10 minutes)

2. Add all ingredients to blender and puree until desired consistency.

3. Scarf down like there's no tomorrow. (Okay, I added that step. :D)

She's also done this hummus with black beans instead of garbanzo beans, and it's equally delicious. Go ahead. Try it out. Prove me wrong. ;)

And for those of you who like the menu plans, I plan on getting one up by the end of the week. I have it written out, I just want to test 2 of the recipes before I pass them on to you. :)