I have gone crackers for this week’s Meatless Monday…as in Multi-Seed Herb Crackers. You won’t believe how easy and tasty this simple homemade cracker recipe is to prepare.
For some reason, I have been on a cracker kick lately. This, of course, had me scanning the ingredient labels on cracker boxes. Then, this led to my desire to make my own crackers from scratch. That is what usually happens when I read ingredient labels. *sigh*
I don’t know why I am always astonished at the additives included in packaged foods, but I am. It seems to me that so many unnecessary sweeteners, unpronounceable chemicals and artificial flavors are added to our foods. Why, oh why, do crackers need sweeteners?
The base ingredients in these crackers are four: flour, oil, water and salt. Then, I added oregano and onion powder, pumpkin, sunflower and flax seeds and some millet. I know many of you will think of millet as bird seed, but this ancient grain is widely consumed by humans all over the world. It is an excellent source of nutrients, including copper, manganese, phosphorus, and magnesium.
Mr. Saucy isn’t always enthusiastic about some of my “sticks and twigs” recipes, but he commented when these were baking how good they smelled. Then, when they cooled and he tried them, even he loved them. That is saying something.
Light, and crunchy and flavorful, they are a prefect accompaniment to cheese or spreads; they are a great snack, by themselves; they are super with soups, a great base for stacked finger foods in place of toasted bread, and they are fabulous for dipping.
And, as always, they are endlessly adaptable to whatever seasoning, or combination of seeds and/or grains you prefer. To modify them, substitute the same measure of whatever you wish to change with something else. Simple. AND…I have provided a very awesome tip for how to roll them out with no muss or fuss!
- 2¼ cups flour
- 3 tablespoons pumpkin seeds
- 2 tablespoons sunflower seeds
- 2 tablespoons flax seeds (half ground, half whole)*
- 1 tablespoon millet
- 1 teaspoon onion powder
- 1 teaspoon dry oregano leaves
- 1 teaspoon salt
- ¼ cup olive oil
- ¾ cup cold water
- coarse salt for sprinkling
- Preheat the oven to 400°F.
- In a medium-sized bowl, add all of the dry ingredients: the flour, pumpkin seeds, sunflower seeds, flax seeds, millet, onion powder, oregano and salt.
- Stir to combine well.
- Add the oil and water and stir to combine until a ball forms and the dough pulls away from the sides of the bowl.
- Divide the dough into four even balls.
- Using 11" x 17" baking sheets, measure out five pieces of parchment paper, slightly larger than the baking sheets.
- Spray one side of each parchment sheet with cooking spray (four of these will be used to bake the crackers on, the third will be used to help roll out the dough).
- Place a kitchen towel on the surface you will be using to roll out the dough (this will keep the parchment paper from slipping).
- Place one piece of prepared parchment paper on the towel, prepared side up.
- Place one of the dough balls on the parchment and place a second prepared sheet of parchment on top, prepared side down.
- Using a rolling pin, roll out the dough to nearly the size of the baking sheet (about 10" x 15").
- Repeat this process with each of the four balls of the dough, using the same top sheet of parchment to aid the rolling out of the dough.
- Using a knife, or a pizza wheel (or as I used, a fluted ravioli wheel cutter), cut the dough in three inch wide strips along the length of the dough (this aids in breaking them to size).
- Use a fork to prick the surface of the dough randomly.
- Sprinkle the top of the dough lightly with coarse salt (kosher or coarse sea salt)
- Place a baking sheet in the oven and bake for 8 minutes.
- At 8 minutes, remove the baking sheet and flip the crackers (you should be able to do this in one segment).
- Return to the oven and bake for an additional 7 minutes, or until the crackers are lightly golden brown.
- Remove from the oven and allow to cool completely.
- Store in an airtight container.
If you don't roll these out very thinly, you may need to add cooking time for them to be crisp. If you find, after cooling, that your crackers aren't crispy enough, put them back in a 250°F oven for about 15 minutes. That temperature will be enough to dry them, without further browning.