Ingredients:

For the Seed Crackers:

• 1 cup of flour (I use rye): Rye flour adds a rich, earthy flavor to the crackers and boosts their fiber content. You can also use whole wheat or all-purpose flour if you prefer.
• 1.5 cups of mixed seeds: A mix of sunflower seeds, pumpkin seeds, flaxseeds, sesame seeds, or chia seeds adds texture and a nutty flavor.
• 1-2 tsp of salt: Enhances the flavors in the crackers. Adjust to taste.
• 40 g of vegetable oil (3-4 tbsp): This adds moisture to the dough and helps achieve a crispy texture.
• Around 300 ml of water: Just enough to bind the ingredients and create a smooth, pliable dough.

Instructions:

Step 1: Prepare the Dough

1. Mix the Dry Ingredients: In a large mixing bowl, combine 1 cup of flour (rye or your preferred type) with 1.5 cups of mixed seeds. You can use sunflower seeds, pumpkin seeds, sesame seeds, or any other seed mix of your choice. Add 1-2 tsp of salt, depending on your preference for saltiness.
2. Add the Wet Ingredients: Pour in 40 g of vegetable oil (around 3-4 tablespoons) and stir to combine. Then slowly add about 300 ml of water, little by little, while mixing. The dough should come together and be slightly sticky but still firm enough to roll out. If it’s too dry, add a little more water. If it’s too wet, add a bit more flour.

Step 2: Roll Out the Dough

1. Preheat the Oven: Preheat your oven to 200°C (392°F).
2. Prepare the Baking Tray: Line a 30 x 40 cm baking tray with parchment paper or lightly grease it with a little oil to prevent sticking.
3. Roll the Dough: Transfer the dough onto the prepared baking tray. Use a rolling pin (or your hands) to spread the dough evenly across the tray, making it as thin as possible. The thinner the dough, the crispier your crackers will be. Aim for about 1-2 mm thickness.

Step 3: Pre-Bake and Cut the Crackers

1. Bake the Dough: Place the tray in the preheated oven and bake at 200°C for about 10 minutes. The dough should start to set and slightly firm up, but it should not be fully cooked.
2. Cut into Crackers: After 10 minutes, take the tray out of the oven and use a knife or pizza cutter to slice the dough into individual cracker shapes. You can cut them into squares, rectangles, or any shape you prefer. Once cut, return the tray to the oven.

Step 4: Bake Until Golden Brown

1. Lower the Temperature: Reduce the oven temperature to 160°C (320°F) and continue baking the crackers for another 25-30 minutes, or until they turn golden brown and crispy.
2. Check for Crispiness: Keep an eye on the crackers, as baking times may vary depending on your oven. If the crackers seem to be browning too quickly, you can reduce the heat slightly.

Step 5: Cool the Crackers

1. Turn Off the Oven: Once the crackers are golden brown and crispy, turn off the oven and leave the tray inside to cool. Allowing the crackers to cool in the oven helps them become even more crispy as they dry out completely.
2. Remove and Store: Once the crackers have cooled to room temperature, remove them from the tray. Store the crackers in an airtight container to keep them fresh and crunchy.

Nutritional Information (per serving, based on 12 servings):

Note: Nutritional values will vary based on the type of seeds and flour used.

• Calories: 120-150 kcal
• Protein: 4-5 g
• Carbohydrates: 12-14 g
• Fats: 6-8 g
• Fiber: 3-4 g
• Sodium: Moderate (depending on salt added)

These crackers are high in healthy fats from the seeds, rich in fiber from the rye flour, and provide a good amount of protein. They’re a great option for a balanced, nutritious snack.

Frequently Asked Questions (FAQs):

1. Can I use different types of flour for this recipe?
Yes! While rye flour gives the crackers a hearty, rustic flavor, you can substitute it with whole wheat flour, spelt flour, or even gluten-free flour for a different texture and flavor.

2. What kind of seeds should I use?
Feel free to use any combination of seeds you like. Popular options include sunflower seeds, pumpkin seeds, sesame seeds, flaxseeds, and chia seeds. You can even add nuts like chopped almonds or walnuts for added texture.

3. How do I make sure the crackers are crispy?
The key to crispy crackers is rolling the dough out as thin as possible (about 1-2 mm thick) and baking them slowly at a lower temperature. Leaving them in the oven to cool also helps them dry out fully for that perfect crunch.

4. Are these crackers gluten-free?
If you use gluten-free flour like almond flour, oat flour, or a gluten-free blend, you can make these crackers gluten-free. Just ensure all the other ingredients you’re using are also gluten-free.

5. Can I add spices or herbs to the crackers?
Absolutely! You can add dried herbs like rosemary, thyme, or oregano to the dough for a herby flavor. Spices like paprika, cumin, or chili flakes can also add an extra kick.

Tips for Making Perfect Seed Crackers:

1. Customize Your Seeds: Experiment with different seed combinations for unique textures and flavors. For example, flaxseeds and chia seeds absorb moisture, so adding them can make the crackers a bit denser and more filling.
2. Use Parchment Paper: If you find the dough too sticky, use another piece of parchment paper on top when rolling out the dough. This will prevent the dough from sticking to the rolling pin.
3. Keep an Eye on Baking Times: Ovens vary, so check your crackers towards the end of the baking time. If they’re browning too quickly, lower the oven temperature.
4. Flavored Crackers: Add flavor to the dough with ingredients like garlic powder, onion powder, or nutritional yeast for a cheesy flavor. You can also sprinkle sea salt or sesame seeds on top before baking.
5. Don’t Overcrowd the Baking Tray: Spread the dough evenly and avoid overcrowding the tray to ensure even cooking.

Storage Tips:

In the Pantry:
Store your homemade seed crackers in an airtight container at room temperature for up to 1 week. Ensure the container is tightly sealed to keep the crackers crispy.

In the Freezer:
If you want to store them for longer, you can freeze the crackers. Place them in an airtight container or zip-top bag and freeze for up to 3 months. To thaw, simply let them sit at room temperature for a few minutes. If they lose their crispiness, pop them in the oven at 160°C (320°F) for 5-10 minutes to re-crisp.

Conclusion:

Making your own Seed Crackers at home is easy, rewarding, and a healthier alternative to store-bought snacks. This recipe provides a delicious base that you can customize with your favorite seeds, herbs, and spices. These crispy, savory crackers are perfect for dipping, snacking, or enjoying with your favorite cheeses. Plus, they’re loaded with fiber and healthy fats, making them a nutritious choice for anyone looking for a wholesome snack. Whether you’re serving them at a party or keeping them as a staple in your pantry, these seed crackers are sure to impress.