Seeded Crackers

Updated: May 31

If you like cheese, these crackers are a must!


I love cheese, especially late at night - maybe that's why I tend to dream a lot!


Anyway, if you too are a cheese fan, here are some delicious crackers you can make to complement your favourite cheese.


Ingredients:

20 g sunflower seeds 20 g pumpkin seeds 1.5 tablespoons linseeds 3 tablespoons sesame seeds 65 g rye flour 50 g whole-wheat flour 1 pinch of sea salt 1 tablespoons vegetable oil 0.5 tablespoon honey 90ml water 1 egg


Method:

Heat the oven to 300° F or 150° C and line two baking sheets with parchment paper.


In a spice grinder or blender, pulse the sunflower and pumpkin seeds until they form a fine powder. Don't over work them as you want powder, not nut butter.

Transfer the powder to a bowl.

Pulse the flaxseeds into a fine powder and add to the bowl.

Add the flours, sesame seeds (whole), salt, oil, honey, and water.

Stir until all the ingredients are combined. It should form a firm, unsticky ball. (If not, add flour or water as necessary).

Transfer the dough to a floured surface and knead it briefly. The dough will feel a little tacky but not sticky.

Divide the dough into two equal pieces. Place one half on a well-floured surface and using a rolling pin, roll the dough out until it is relatively thin. If the dough pulls back instead of obediently rolling out, let it rest for a few minutes and then begin again.


Separate the egg and whisk the white with 2 tablespoons of water. (Save the yolk for something else.) Then glaze the rolled out dough with the egg wash and sprinkle it with sesame seeds and poppy seeds. Using a pizza cutter or knife cut the dough into your preferred cracker size and shape. Gently transfer the crackers to the prepared baking sheet. They won't rise so you can be side by side on the baking sheet. Repeat for the other half.

Bake for 25 to 30 minutes, depending on how thin you rolled the dough. Once cooked they will be golden brown, well-dried, and crisp. Remove from the oven and leave the crackers on the baking sheet to allow them to crisp up more. They should snap when cool. If they don't, you can return them to the oven for a few more minutes. Let the crackers cool fully and they will keep in an airtight container for a week or in the freezer for far longer.


Note: The dough will keep for a week in the fridge and up to three months in the freezer if you want to make the dough ahead of time.


Seeded Crackers



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