Video
Super seed crackers
You'll never guess how easy it is to make nutritious, wholesome crackers at home, and I make these delightful, crisp and crunchy Super Seed Crackers at least monthly to snack on. They are so much better than store-bought crackers and they make a beautiful presence on a charcuterie board.
Ingredients
- ½ cup (70g) pumpkin seeds
- ½ cup (70g) sunflower seeds
- ¾ cup (75g) large flake rolled oats
- ⅓ cup (55g) flax seeds
- 2 tablespoon (20g) chia seeds
- ¾ cup (105g) all-purpose flour
- ½ cup (75g) whole wheat flour
- 1 teaspoon salt
- ¼ teaspoon cracked black pepper
- ¼ teaspoon baking powder
- 4 tablespoon (60ml) vegetable or olive oil
- 1 tablespoon (15ml) honey
- ½ cup (120ml) cold water
Instructions
- Preheat oven to 350°F. Have ready two large baking sheets and 4 large sheets of parchment paper.
- Combine pumpkin seeds, oats, flax seeds, chia seeds, flour, salt, black pepper and baking powder in a large bowl and mix to blend evenly. Add olive oil, honey and water and stir well until everything is nicely combined and it forms a soft and slightly sticky (but not wet) dough.
- Lay a large piece of parchment paper the size of your baking sheet onto a work surface. Place the dough onto the sheet, lay another piece of parchment on top and roll it out between the paper as thinly as possible. Transfer the parchment with the rolled-out dough to the baking sheet and
- peel off the top piece of parchment. Score the dough by slicing through it with a sharp knife or a pizza cutter to mark the size of the crispbreads. I score it into 2x3-inch rectangles. Alternatively, you can bake the rolled-out dough without scoring and then break it up into random shapes after baking. This creates a nice rustic look.
- Bake for 13-16 minutes until evenly golden brown and dry. Transfer baking sheet to a wire rack and let cool before breaking into pieces along the score marks. Store in an airtight container.
