When I came across this recipe, I had to try it! We love crackers with toppings like peanut butter, cheese wheels, avocado, hummus, etc. The combination of whole wheat flour and flax, pepitas and sunflower seeds baked all together in the oven make for crunchy, fibre and protein rich crackers. Not to mention – controlling the sodium (very minimal) in this recipe makes for an all-around healthy and satisfying snack!
Just a few ingredients and a bit of elbow grease with the dough will create crackers to satisfy your craving for something crunchy and snack breaks for the week ahead – so worth it!
We made a batch of these this past weekend and between my husband and me, we ate about ¼ of the crackers....or actually a bit more than that during our taste test and photo taking...and some more throughout the day. They came out a bit crunchier on the outside of the batch and those that were in the middle came out a bit softer. They taste great either way. When you flatten the dough, you can make it thinner for an all over crunchier cracker.
BIG THANKS goes out to my hubby for his fantastic assistance with prop set up for the pictures, photography and taste testing of course!
Here is the recipe for the Seed Crackers:
Via: Elephantastic Vegan
We used our favourite nuts and seeds from the Joe’s Tasty Travels available at Walmart and use these in other recipes as well as our TRAIL MIX.
Ingredients:
1 2/3 cup whole wheat flour (we use Robin Hood Whole Wheat Flour)
4 tbsp mix of sunflower, pumpkin and flax seeds (Joe's Tasty Travels plain nuts and seeds) - see pic below for our measurements*
1 1/2 tsp's baking powder
3/4 tsp salt
1 tbsp olive oil
1/2 cup water
Directions:
1. Preheat oven to 400.
NUTS & SEEDS Portion size:
We mixed 1 tbsp each of flax and pepitas + 2 tbsp of sunflower seeds
2. Add the dry ingredients together in a bowl and mix, then add in the wet ingredients.
Mix and knead with your hands until it is a smooth dough. (We added a bit more water to it to help the dough form together)
3. On a floured baking sheet roll out the dough until thin and even. (Used parchmant paper on top of a rubber mat for dough and transfered it on the parchment paper carefully to a baking sheet)
4. Cut it with a pizza cutter length and widthwise
5. Bake in oven for 20 minutes until it gets crispy
6. Serve with your preferred dip or topping
This has been added to our recipe collection, meal + snack prep items and has become one of our favourite snacks – especially with toppings like Guacamole and Peanut Butter!
Storage: We keep these in a sandwich bag in the fridge for access to a quick and healthy snack!
Enjoy! You won’t be able to have just a few – guaranteed!