Best Sesame Sunflower And Flax Crackers Recipes

THE BEST SEEDED CRACKERS

Steps:

• Mix all the ingredients in a large mixing bowl. Then add water and stir well.
• Set aside and allow to thicken for about 20 minutes. The mixture will thicken and become gooey/gel-like in consistency. This is your cracker 'dough.'
• Transfer the mixture over to a baking sheet covered with parchment paper. Spread into a thin layer. You might need to use two baking trays. I don't measure mine, but I like my crackers to be around 4-5mm in thickness.
• Bake in the oven for 1 hour at 150ºC/300ºF. You can adjust the baking time (+/- 10 minutes) depending on how browned/golden and crispy you prefer your seeds to be. Keep an eye, though - because of how thin the crackers are, they can burn quickly.
• To get evenly cut flax seed crackers, you can cut them halfway through baking. Otherwise, they might be too hard to cut/break evenly. You can use a pizza cutter to do this really quickly, or a knife.
• However, you can also just break them apart after baking, into 'uneven' pieces, for a rustic look.
• Remove the crackers from the oven and leave to cool completely before transferring to a container/ eating.
• How To Store:These keto crackers will store in an airtight container for up to three weeks at room temperature. They may last longer, but I've never had any left past that point.Depending on what additions you add to the crackers (such as cheese), then this may vary. But the plain seed crackers themselves don't have anything that 'spoils,' so they should be okay for weeks.

SESAME, SUNFLOWER AND FLAX CRACKERS

Steps:

• 1. Preheat oven to 325 degrees
• 2. In a food processor or coffee mill, grind sunflower seed (and flaxseed) to a fine meal. )You can opt to use 1 cup of sunflower seeds and omit the flax, however, the flax is full of Omega 3 essential fatty acids). If you are using salted sunflower seeds, you may want to decrease your salt.
• 3. Add the sesame seeds and salt, and pulse the food processor just long enough to combine, or mix by hand. You want the sesame seeds to stay whole. Add the water and pulse to make into a dough or mix by hand.
• 4. Cover a cookie sheet with a piece of parchment paper. Turn the dough out onto the parchment paper, tear off another sheet of parchment paper and place on top of dough.
• 5. Through the top sheet, use your hands to press the dough into as thin and even a sheet as you can. You can also use a rolling pin. Take the time to get the dough quite thin, the thinner, the better, so long as there are no holes in the dough. Peel off the top parchment paper and use a thin, sharp, straight-bladed knife or a pizza cutter to score the dough into squares or diamonds. If you prefer, sprinkle a bit of sea salt over the surface and gently press it into the dough BEFORE scoring the crackers.
• 6. Bake for about 30 minutes, or until crackers are a light, golden brown color. Remove from oven, carefully peel off parchment paper, break along the scored lines, and let the crackers cool. Store in a tightly closed container.
• Yield: About 6 dozen small crackers, each with 1 gram of carbohydrates, and about 0.5 grams of fiber. For a variation---add ½ cup reduced fat grated parmesan cheese in place of the sesame seeds in step 3---follow steps 4 through 6 Try adding your own spices in with the recipe too. Be careful when adding cinnamon & sugar or garlic powder to the top...it burns easily in the oven. If you do choose to sprinkle on on top...Add it to the last 5 minutes of baking, or so.

SEEDY CRISPS

Steps:

• In a medium bowl whisk together both flours, poppy seeds, sesame seeds, salt, and baking powder. Add the oil and stir until combined. Add the water and stir to combine and create a dough. Turn the dough out onto a floured surface and knead 4 to 5 times. Divide the dough into 8 equal pieces, cover with a tea towel and allow to rest for 15 minutes.
• Preheat the oven to 450 degrees F.
• For a thin snacking cracker: On a lightly floured surface, roll out 1 piece of dough to 1/16-inch and place on a parchment lined baking sheet. If there is room on the sheet pan, repeat with a second piece of dough. Bake on the middle rack of the oven for 4 minutes then flip and bake for an additional 2 to 3 minutes or until golden brown. Remove from the oven and place on a cooling rack. When cool, break into desired size pieces. Repeat procedure with remaining dough.
• For a thicker dipping cracker: On a lightly floured surface, roll out the dough as above but to 1/8-inch thick. Bake for 6 minutes on the first side, then flip and bake another 4 to 6 minutes.
• For super even thickness and easy rolling: Roll out using a lightly floured pasta roller. Flatten the dough until it will pass through the first setting and go to the highest number that your pasta roller will allow without tearing the dough. Bake according to the thin cracker instructions.
• Note: Baking times will vary depending on exact thickness of dough and oven temperature, so watch them closely. Store in an airtight container for up to 2 weeks.