{"id":8360,"date":"2017-05-14T10:44:04","date_gmt":"2017-05-13T22:44:04","guid":{"rendered":"https:\/\/ascensionkitchen.com\/?p=8360"},"modified":"2019-03-12T12:32:18","modified_gmt":"2019-03-11T23:32:18","slug":"speedy-super-seed-crackers","status":"publish","type":"post","link":"https:\/\/ascensionkitchen.com\/speedy-super-seed-crackers\/","title":{"rendered":"Speedy Super Seed Crackers"},"content":{"rendered":"

Today I have what I hope will become an absolute staple in your kitchen, as it is in mine. The perfect seed cracker, complete with ample crunch, best topped with all things green and wild! Naturally gluten free and an absolute breeze to prepare.<\/em><\/p>\n

\"Speckled<\/p>\n

Now, if you’re an 80s babe like me, you’ll be well aware of the rice cracker fad as being the <\/em>go-to snack for health-conscious peeps. Well, as it turns out, as tasty as they are, they’re far from ideal. A plain rice cracker has a glycaemic index (GI) of 91, meaning the carbohydrates are rapidly digested, providing a quick burst of energy that will fade and leave you hungry and vulnerable to overeating.<\/p>\n

I mean – how easy is it to scoff a whole pack of crackers in one sitting?! My partner has the rare talent of devouring these in minutes<\/em>!<\/p>\n

GI is a ranking of carbohydrates on a scale of 1 to 100 according to the extent to which they raise the blood sugar after eating. Foods with a high GI are digested, absorbed and metabolised rapidly and consequently cause large fluctuations in blood sugar levels. <\/em><\/p>\n

On the other hand, foods with a low GI are digested and absorbed much slower, resulting in gradual increase in blood sugar and insulin levels. Low GI foods therefore are a better choice for those with both type 1 and type 2 diabetes. Foods with a GI value of 55 or less are considered low.<\/em><\/p>\n

Unfortunately, there are also many nasties added to the seemingly harmless rice cracker: vegetable oils (these are high in the pro-inflammatory omega-6 fatty acid), refined sugar, flavour enhancers (often a whole string of E numbers, and, if it’s particularly nasty, monosodium glutamate), anti-caking agents, and salt (a lot<\/em> of salt).<\/p>\n

[bctt tweet=\"Speedy Super Seed Crackers: a healthy, gluten free recipe complete with ample crunch! Find it here.\" username=\"laurenglucina\"]<\/p>\n

\"Close<\/p>\n

I’ve tinkered with quite a few homemade gluten free cracker recipes in the past, and settled on a carefully spiced, classic seed cracker – as they tick all the right boxes (gluten free, crunch factor, tasty, filling, nutritionally dense).<\/p>\n

What I love about this recipe though, is its ease. It can whipped up in five minutes flat, then left to its own devices for 20 minutes to swell and bind. 30-35 minutes of oven time later, and you have a week’s supply of healthy snacks done and dusted. Boom.<\/p>\n

\"Speedy<\/p>\n

Nutritionally, they provide protein,<\/a> fibre and minerals. Based on a serving size of two crackers, a super quick calculation shows they have;<\/p>\n