Have you ever made your own crackers? This recipe is so quick and easy, once you make them you will probably never go back to store bought crackers. These crackers are also very healthy. With a combination of fibre rich seeds like chia and flax, protein from hemp, sunflower and pumpkin seeds, plus healthy and important fat from many of the seeds these super seed crackers are super nutritious.
Making this recipe is a little like making polenta but with much less liquid. It comes together quickly by mixing in the oil and hot water and voila, you have your cracker dough. Roll it out, score the dough, bake and you are done! One bowl, one spoon and no mixer required.
Salt is essential in these crackers. Please do not leave it out. It is very important for flavour. Having said that, you can vary the flavours. Try rosemary olive oil by substituting olive oil and adding very finely chopped rosemary (add it to the water to extract more of the flavour). Experiment with flavours you like and come up with your own favourite variation.
These crackers fit many dietary needs. They are gluten free, grain free, dairy free, vegan, paleo, and FODMAP friendly. Are they the perfect cracker? But wait! There’s more! They are crispy and delicious too.
Super Seed Crackers
Makes 50 Crackers
1 cup cornmeal
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup sesame seeds
1/2 cup flax seeds, milled (flax meal)
1/4 cup chia seeds
1/4 cup hemp seeds
1/3 cup oil (I used avocado oil)
330 ml hot water
1/2 teaspoon salt
Preheat oven to 300 degrees. Prepare 2 cookie sheets by lining with parchment paper or silicone sheets.
Measure all the dry ingredients into a large bowl and mix well. Add oil and stir to combine. Heat water and add salt. Stir to dissolve salt and then pour into mixture. Stir well. Divide dough in half and place onto cookie sheets. Place an additional piece of parchment paper on top of the dough and using a rolling pin, roll on the parchment paper to roll the cracker dough smooth and even and out to the edges of the cookie sheet. Peel off the parchment paper. Repeat with second pan, making the dough as even as possible. Using a long straight edge knife, score the lines for the crackers but do not “cut” the dough, they will separate cleanly once they are baked. Bake for approx 55 minutes or until dry and crisp.
Store in an air tight container. A cookie tin works well.
The recipe is adapted from Miss Marzipan.