seed crackers

JeannieBs avatar
By Jeannie Burke
from Chicago, IL

I discovered a new cheese and I just love these with Le Creamieux de Bourgognone. I found that you need to store them because even though they are crunchy, they will pick up moisture.

serves 10
prep time 45 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For seed crackers

  • 490 ml
    water
  • 8 oz
    sunflower seeds
  • 4 oz
    sesame seeds
  • 1/3 c
    pumpkin seeds
  • 60 g
    flax seed
  • 2 Tbsp
    agar
  • 1 tsp
    salt
  • 1 tsp
    your choice of herb
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How To Make seed crackers

  • 1
    Mix all the seeds, husks and salt together in a bowl and pour in the water. Leave to stand for 30 minutes until the mixture has a gloopy consistency. Heat oven to 300 F.
  • 2
    Empty a third of the mix on each parchment lined baking tray and spread out thinly and evenly using the back of a spoon. Try to make the mixture as thin as possible. (but be careful of creating holes).
  • 3
    Bake in the oven for 1 hour, then remove from the oven and using a knife, score the cracker lines in the mix. Once they are fully baked they will not cut without shattering, so the lines need to be marked whilst the mixture is still soft.
  • 4
    Return to the oven for 30 minutes. Check the crackers and remove any that are cooked (the middle will take longer than the edges). If possible, separate the crackers and return to the baking tray to speed up final cooking.
  • 5
    Return to oven, if necessary otherwise remove from oven and cool completely on a rack.

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