Sunday, August 14, 2016

Ultimate 5-Seed Crackers

If you make these once then you will make them over and over again. You might never buy crackers again. Because these, THESE, are holy mama delicious baby. They take about 10 mninutes of your time but look like something that came out of a factory even though they're made right in your cozy kitchen.

Let's run through the details.

They are simple and they use just one bowl. Do you have a mixer? Great. Put it away. You don't need it.

Do you have a spoon? Perfect.

Something you will need is a rolling pin, but even a wine bottle will do. The trick is getting them to look package perfect with sharp edges and uniform lines. It just requires a pizza cutter, or a sharp knife and a ruler.

Five seeds looks like this:
Flax seed
Sunflower seed
Pumpkin seed
White sesame seed
Black sesame seed

For flour I use whole wheat, and only 1/2 a cup does the trick. These crackers really are all seed just barely held together by a touch of flour. There are also rolled oats.

Just a pinch of baking powder gives them the tiniest puff and 2 tablespoons of olive oil keep them tender and crisp. I add 1 teaspoon of honey to enhance the savoury notes and I think this recipe is pretty dang perfect.

I've played around with the ingredients in so many ways and so you can you. I've added chopped dried cranberries, grated parmesan cheese and finely chopped pecans. Just try to keep the total quantity of seeds/nuts the same and if using dried fruit, make sure it is chopped fine otherwise big chunks will get in the way of your thin rolling.

Serve these to your guests alongside your favourite cheese (I serve them often with a sharp cheddar), fruit paste or figs. Eat them for breakfast or a snack with peanut butter. Or, enjoy them just as they are because they are so flavourful all by themselves.

Thinking about making these right now? Good idea! I'm excited for you too!


Ultimate 5-Seed Crackers   
makes about 20 crackers

¼ cup (40g) pumpkin seeds
¼ cup (40g) sunflower seeds
1/3 cup (35g) large flake rolled oats
4 tbsp (30g) white sesame seeds
3 tbsp (30g) linseeds/flaxeeds
1 tsp black sesame seeds
½ cup (70g) whole wheat all-purpose flour
½ tsp fine salt
¼ tsp cracked black pepper
⅛ tsp baking powder
2 tbsp olive oil
1 tsp honey
4 tbsp cold water

Preheat the oven to 350°F. Have ready a 15x11-inch baking tray (half-sheet pan).

Place all of the dry ingredients into a bowl and mix well. Add the olive oil, honey and water and stir well with a wooden spoon until everything is nicely combined and it forms a soft and slightly sticky, but not wet, dough.

Prepare two sheets of parchment paper (the same size as the baking tray) and place on the work surface. Place the dough onto one of the sheets of parchment and place the other on top. Press down the mixture between the sheets of parchment, and then roll out as thinly and evenly as possible. For best results, you should be able to roll the dough out into a rectangle just about the size of the pan (15x11"). But, if it is not a perfect rectangle and it is more rounded or oval-ish, that's no problem because you will trim the sides anyways. 

Carefully slide the parchment with the rolled-out mixture onto the baking tray and peel off the top sheet of parchment. Slice through it using a sharp knife or a pizza cutter to mark the size of your crispbreads. I slice them into 2x3-inch rectangles, but you can choose any size you like.

Bake until evenly golden brown, about 12-15 minutes. Transfer pan to a wire rack and let cool for 10 minutes before breaking up the pieces. These keep in an airtight container for weeks.
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