There is nothing quite as satisfying as the crispy, salty, crunch of a good cracker. . .
. . . especially when they are made from scratch. . .
. . . and piled high. . .
. . . with whole food. . .
. . . goodness.
Recipe adapted from here
- 1 1/2 cups all-purpose flour
- 1 1/2 cups whole wheat flour
- 2 teaspoons sugar
- 2 teaspoons salt
- 4 tablespoons extra-virgin olive oil
- 1 cup water
- 1 tablespoon hemp seed
- 1 tablespoon flax seed
- 1 tablespoon chia seed
- 1 teaspoon Kosher or sea salt
For some reason I have never even thought about making crackers. In truth, I rarely if ever buy them. Not because I don't like them, but because perhaps I like them a bit too much. Then I came upon this simple recipes and I just had to try them with a little tweaking to add some omega 3s, fiber, and a little more protein via a powerhouse topping of hemp, flax, and chia seed.
Heat the oven to 450.
Whisk the dry ingredients for the crackers together. Add the water and oil and mix until incorporated. If there is a lot of flour, add water a little at a time until it all comes together.
Divide the dough into two equal portions. Roll out one portion on parchment paper until it is about 1/8" thick. The thinner the better.
Cut the crackers into any shape you'd like, squares, rectangles, hearts, diamonds, etc. I hate wasting dough or having to roll it out again so I let my crackers be organically shaped and wasn't too worried about uniformity.
Place all of the topping ingredients in a mortar and pestle. Grind them together to break down the seeds just a bit.
Transfer the crackers to a flour dusted baking sheet. Brush on a thin layer of olive oil and sprinkle the tops with approximately half the topping mixture.
Bake for 12-15 minutes or until the edges are golden. Let cool on a wire rack completely before storing in an airtight container. If they need a little more crisp after a day or two of storage, pop them back in the oven for a few minutes at 350.
Top with all of your favorite goodies or just eat them as a simple snack by themselves.
*Last time in Recipes: Quick Spring Breakfast Smoothie