Crunchy Seeded Snaps
Servings: 800 g
Ingredients
- 220 g raw pepitas
- 220 g raw sunflower seeds
- 90 g shredded or flaked coconut
- 50 g golden flaxseeds or sesame seeds
- 30 g brown flaxseeds
- 30 g puffed brown rice
- 2 tsp sea salt flakes or 1 tsp fine sea salt
- 1 tsp cracked pepper
- 1 tsp chilli flakes optional but nice
- 70 to 140 g egg whites see notes
- 100 g raw honey
Instructions
- Preheat oven to 180 degrees fan forced, and place rack into middle of oven
- Place pepitas and sunflower seeds onto a large baking tray and bake for 5 minutes, turn them over, and return to the oven for another 5 minutes, or until the seeds are lightly golden (it can take up to 14 minutes depending on your oven)
- Put the seeds aside for 20 minutes to cool a little - set a timer
- Turn oven off and open the door to let some of the heat out while you allow the seeds to cool
- Once seeds have cooled for 20 minutes, preheat oven to 100 degrees fan forced
- Line a large baking tray with baking paper and put aside (see notes on size of trays)
- Place coconut, flaxseeds, puffed rice and seasoning into a large mixing bowl and combine
- Place the egg whites into a separate clean bowl and whip until stiff peaks form
- Place the egg white bowl onto a digital scale and add the honey to one side of the bowl (if you don't have a digital scale, place bowl on top of TM lid and weigh honey in)
- With a soft spatula carefully fold the honey into the egg whites until you have a nice fluffy mix
- Place toasted seeds into TM bowl and chop 4 seconds / speed 5, scrape and repeat 4 seconds / speed 5 (you don’t want to pulverise the seeds into a powder, just lightly crush them so there is still some texture)
- Add the chopped seeds and egg white mix to the bowl with the remaining ingredients and lightly stir through to fully combine (it will look and feel like wet sand)
- Place mixture onto lined baking tray spreading it out right up to the corners of the tray, using the back of a spoon to press into position and run across the top to level it
- Place tray into oven and bake for 2 ½ hours until a deep golden colour
- Remove tray from oven and allow to cool completely before breaking into shards and placing into a sealed container where it will keep for up to a month
Notes
This mix is BIG! And I have tested it in three different tray sizes as follows:
* 1 x single tray base measurement 42cm x 32cm x 1.5cm deep will give a cracker depth of about 1cm;
* 1 x single tray base measurement 38cm x 26cm x 2.5cm deep will give a cracker depth of about 2cm;
* 2 x large slice tins base measurement 30cm x 20cm x 3cm deep will give a cracker depth of about 1cm. RECIPE UPDATE: I make this recipe a lot ... and I have come to realise that if I use more egg whites than I originally suggested (i.e more than 70g) then the final baked "snap" it sturdier which I prefer, but if you have made this recipe already and like them just as they are then stick with the original amount of 70g. As I use a lot of egg yolks I always have plenty of egg whites in the freezer ready to use, so this is a great recipe to help use them up. Over time I have also replaced some of the weight of the seeds with a combination of hemp seeds and buckwheat ... if you decide to do this too, just keep in mind you need a total of 520g seeds (the original recipe uses 220g each pepitas and sunflower seeds, and 80g total of flaxseeds) but you can use any combination of seeds that you like (i.e. the last batch I made used 160g each pepitas and sunflower seeds, 70g each hemp seeds and buckwheat seeds, and 60g flaxseeds).
* 1 x single tray base measurement 38cm x 26cm x 2.5cm deep will give a cracker depth of about 2cm;
* 2 x large slice tins base measurement 30cm x 20cm x 3cm deep will give a cracker depth of about 1cm. RECIPE UPDATE: I make this recipe a lot ... and I have come to realise that if I use more egg whites than I originally suggested (i.e more than 70g) then the final baked "snap" it sturdier which I prefer, but if you have made this recipe already and like them just as they are then stick with the original amount of 70g. As I use a lot of egg yolks I always have plenty of egg whites in the freezer ready to use, so this is a great recipe to help use them up. Over time I have also replaced some of the weight of the seeds with a combination of hemp seeds and buckwheat ... if you decide to do this too, just keep in mind you need a total of 520g seeds (the original recipe uses 220g each pepitas and sunflower seeds, and 80g total of flaxseeds) but you can use any combination of seeds that you like (i.e. the last batch I made used 160g each pepitas and sunflower seeds, 70g each hemp seeds and buckwheat seeds, and 60g flaxseeds).