Seed Crackers

Ingredients


•    3/4 cup golden flax seeds , coarsely ground
•    1/2 cup sunflower seeds
•    1/3 cup sesame seeds*
•    1/2 cup water
•    sea salt, to taste

 

  1. Preheat the oven. Arrange a rack in the middle of the oven. Heat the oven to 300ºF/140ºC.
  2. Mix together the dry ingredients. Add all the seeds and salt into a large bowl and stir until well combined.
  3. Add the water. Add the water into the dry ingredients and stir for about a minute or so. You will notice that the mixture begins to thicken.
  4. Let the mixture rest. The key to making these crackers work is to allow the flaxseeds absorb all the water and gel. A couple of minutes should be enough.
  5. Spread and score the mixture. Transfer the mixture onto a parchment paper-lined baking sheet (you might need to use more than one) and spread it into an even, thin layer. A spatula is great for this, but if you don’t have one, just wet your hands and kind of pat it down. Try not to leave any holes. The thickness of the crackers is up to you. Thinner crackers will be more delicate but more prone to breaking. Thicker crackers will be sturdier.

Score the mixture into desired shapes.
Bake. Bake the "cracker" for 30 minutes and then carefully flip the cracker.** Peel the parchment paper off the back and then bake for additional 20 minutes or until the edges are golden brown. You can adjust the baking time (+/- 10 minutes) depending on how golden and crispy you prefer your seeds to be.
Cool. Transfer the baked/dehydrated crackers onto a cooling rack and let cool completely. Then break the cracker along the scored lines.
Store. Leftover crackers keep well in an airtight container in a cool, dry, and dark place for up to 2 weeks (or in the refrigerator for up to 1 month). For longer term storage, freeze in an airtight container for up to 3 months.

 

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