seedy crackers

November 29, 2014


There is a beef in my house which is flying things unnecessarily from around the planet that we could easily get and/or make here. Fizzy water is one. Mustard is another. Crackers are high on the list as a third. So when Rebekah found this recipe for seedy crackers on My New Roots blog, which she loves, I thought I’d give them a try. They are kind of a cross between a cracker and a granola bar – full of oats and seeds and seasoning. The rosemary, garlic and smoked sea salt could be left out or replaced with any other seasoning that tickles your fancy. And with a little veggie pâté, hummus, or sun-dried tomato pesto, they eat like a feast.

seedy crackers

1 cup sunflower seeds

½ cup flax seeds

1/3 cup pumpkin seeds

¼ cup sesame seeds

1 ½ cups rolled oats

2 tbsps chia seeds

4 tbsps psyllium seed husks (3 tbsps if using psyllium husk powder)

1 ½ tsps fine grain sea salt

2 tbsps chopped fresh rosemary

¼ – ½ tsp garlic powder

1 tbsps maple syrup (for sugar-free diets, use a pinch of stevia)

3 tbsps melted coconut oil

1 ½ cups water

smoked sea salt, to taste

In a large bowl combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable).

Divide the dough roughly in half. Gather half the dough into a ball and place it between two sheets of baking paper. Using a rolling pin, firmly roll out into a thin sheet. Remove top layer of baking paper and using the tip of a knife, score the dough into shapes you like (I chose large rectangles but it’s up to you). Repeat with remaining half of dough. Let sit out on the counter for at least 2 hours, or all day or overnight.

Preheat oven to 350°F. Using the baking paper, slide the dough onto a cookie sheet and bake for 20 minutes. Remove cookie sheet from oven, flip the whole cracker over (if it breaks a bit, don’t worry!) and peel the baking paper off of the back. Return to oven to bake for another 10 minutes, until fully dry, crisp, and golden around the edges.

Let cool completely, then break crackers along their scored lines and store in an airtight container for up to 3 weeks.

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