For the last few months I have been trying to create a cracker to my liking. I want it to be full of seed, low in fat, hearty and crisp. I want it to dense enough to hold a good smattering of guacamole or hummus but not so dense or thick that it resembles bread
A few experiments failed miserably. I tried using quinoa and brown rice as a base, I didn’t like either as the end results were quite crumbly. This may be because I didn’t let either cool enough before adding the seeds-maybe the rice had to cool completely in order to become sticky. I’m not sure.
I tried a few that had a flax and water combination but the result was very grainy and I didn’t care for it.
I kept on trying as I really wanted a great cracker, much like the ones I purchase at Ecopolitan.
Eventually I decided to use ground whole wheat as my base and whalla! Perfectly dense yet crisp crackers, full of seedy wonderfulness!
Here is how I came to the final result:
Whole wheat flour 2 Cups
Sunflower Seeds, ground 1/2 Cup
Sunflower Seeds, whole 1/2 Cup
Sesame Seeds, ground 4 TBS
Sesame Seeds, whole 4 TBS
Almonds, slivered 4 TBS
Flaxseed meal 4 TBS
Salt 1 tsp
Water 3/4 Cup
Honey 2 TBS
Olive Oil 2 TBS
Mix all ingredients until a ball is formed, knead 3 minutes, let rest 15 minutes. Divide into 2 pieces. Place one piece upon a sheet of wax paper and roll out to about 1/4 thickness. I then sprinkled with another couple TBS of sunflower seeds and sesame seeds. Cut with pizza cutter into desired size. Bake at 350 for 40 minutes or until deep golden brown. I found that the crackers became more crisp as the cooled.