I would never have thought to make my own crackers but when I saw this recipe it looked to easy to pass up. I like easy. The combination of ground flax seeds, pumpkin seeds, sesame seeds and sunflower seeds makes for a delicious nutty flavor. They really are crisp and cracker like but without any unhealthy transfats or preservatives. You get a dose of healthy fats in each cracker – finally a cracker you can feel good about eating.
They turned out even better than I could have wished for. Hubby Tom and I have been enjoying these with soups and salads. Great tasting all on their own but a little hummus spread on them is pretty tasty too. You have to try making these crackers – it’s so easy!
Line a jelly roll pan with parchment paper or a Silpat nonstick cooking mat. Once you have the cracker dough mixed up start spreading it out thinly on the prepared pan. I used a rubber spatula and it worked well. Just keep working with the dough spreading it out and evening up the sides if you want have evenly sized crackers. This does take a little bit of time to do but I thought it was fun.
Using a table knife score the crackers into 16 servings. As they bake they shrink a bit and separate.
The crackers bake for just 3o minutes then the oven is shut off and the crackers are left to finish drying out.
This seems to be a very forgiving recipe. I didn’t have the exact amount of pumpkin seeds so I subbed raw sunflower seeds for half and it worked beautifully. The combination possibilities are endless. You can sub different spices and herbs, go sweet by using cinnamon and nutmeg and maybe some pecans. My next batch will include some rosemary. The only thing I would do different the next time is make a double batch. This is going to be a fun recipe to play around with.
Flax and Sesame Crackers
- 1 cup ground flax seeds
- 1/4 cup unhulled sesame seeds – I couldn’t find unhulled so I just used hulled sesame seeds
- 2 Tablespoons each: coarsely chopped pumpkin seeds and raw sunflower seeds for a total of 1/4 cup
- 3/4 cup water, or more if needed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Optional – a pinch of salt
Preheat oven to 350 degrees.
Mix all ingredients in a mixing bowl until a dough forms, adding more water if needed.
Spread evenly on a parchment lined baking sheet using a rubber spatula.Even up the sides so you can cut evenly shaped crackers. Using a table knife score into 16 squares. As they bake they shrink a bit a pull apart. Bake for 30-35 minutes or until crisp and lightly browned. shut the oven off and leave the crackers in the oven with the door shut for an hour. Remove, let cool and enjoy! Store in a sealed container.
The combination possibilities are endless. You can sub different spices and herbs, go sweet by using cinnamon and nutmeg.
Yield: 16 Crackers
Serving Size: 1 Cracker
*Estimated Nutritional Information
Per Serving: Calories 54.7, Fat 4.2g, Cholesterol 0 mg, Sodium 3.1mg, Carbohydrates 2.9g, Fiber 2.5g, Protein 2.5g
Recipe Adapted from Dr Fuhrman.
Someone on another website figured the nutritional information at 60 calories per cracker but with the brands I used my calculation came to 54.7 calories per cracker.
This post is being written in the car as we drive through a snow storm in South Dakota on our way to visit relatives in Minnesota! It’s quite strange for us Californians to be driving in snow and dealing with freezing temperatures. Who would have thought we would be experiencing such severe winter conditions in May?
The snow is pretty but I could do without this kind of pretty.
I’m glad you are here. Feel free to leave a comment or ask a question.
Have you ever made crackers?