Healthy Seed Crackers
Healthy Seed Crackers with flax seeds and pumpkin seeds. They are super easy to make and so delicious! Dip them in hummus and enjoy!
Servings 4 servings
- 2 tablespoons flax seeds
- 1/4 cup pumpkin seeds
- 1 cup whole wheat flour
- 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/3 cup water
Pre-heat the oven to 400°F/200°C.
Add the flax seeds and pumpkin seeds into a blender or food processor and grind them up until fine.
In a bowl, add in the whole wheat four, baking powder, salt, and ground seeds. Stir and then add in the water. Use a spoon to stir to combine, then knead with your hands (or use a kitchen machine with a dough hook) until a smooth dough forms. You might have to add a bit more flour or water for a non-sticky, smooth dough.
On a lightly floured parchment paper, roll out the dough as thin and even as possible.
Cut the dough with a pizza cutter length- and widthwise. Carefully pull the parchment paper with the crackers onto a baking sheet.
Bake them in the oven for about 10 minutes or until they start to get a light brown color.
Let them cool off a bit and enjoy!
- Expert tip: Rolling out the dough really thin is the most important step. Really take your time rolling out the dough as thin and evenly as possible. Otherwise, your crackers will end up too hard or chewy and unevenly baked.
- The consistency of the dough: Flour, water, even altitude matter when making the dough, so it's best to trust your instincts a bit when making the dough. Add water until you can make a smooth dough. If you're not sure, it's best to make it too wet than too dry, you can always work more flour into the dough while rolling out the crackers. A wetter dough is easier to roll out than one that is hard and crumbly.
- The cracker thickness: Roll out the dough as thin and as even as possible. This ensures even baking! If they are not thin enough, they will be rather chewy than crispy. The best way to do this is to roll out the dough on a lightly floured parchment paper, cut them, and then carefully pull the parchment paper with the crackers onto the baking sheet. It also helps if you take your time rolling out the dough..sometimes it looks like it doesn’t get any thinner. Then I walk away for one minute and come back..then the dough has relaxed a bit and can be rolled out easier and thinner.
- Rolling pin: A proper rolling pin helps a lot with rolling the dough evenly. It works best with a large rolling pin with rotating handles.
- Baking times: All ovens are different. Keep a close eye on them if you make them the first time. If a few of them start to puff up a bit, that's a good sign! They should get slightly golden/brown. If you're not sure, they should be crispy to the touch.
Calories: 152kcal | Carbohydrates: 24g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 585mg | Potassium: 232mg | Fiber: 5g | Sugar: 1g | Calcium: 45mg | Iron: 2mg