DIY: crispy seed crackers

 

These crackers don't last long in our house, and I'm sure your family will love them too!  They go great with soup, slip easily into a lunch box or make a savoury snack for a chilly Autumn day.

Crispy Seed Crackers

1 cup raw sesame seeds

2/3 cup raw sunflower seeds

2/3 cup raw pumpkin seeds

1/2 cup ground flax seeds

2 tbsp onion powder

1 tsp sea salt

4 tsp balsamic vinegar

2 handfuls fresh basil

1 lg clove garlic

2 sweet potatoes (or yams)

8 tbsp water

Topping:

1 sheet of nori (seaweed) ripped into small pieces

1/4 cup sesame seeds

1 tsp course salt

1 tbsp onion powder

Prepare topping first as the food processor must be totally dry.  Combine all topping ingredients in the food processor and pulse until the nori is in small pieces about the size of a pumpkin seed.  Remove and put in a small bowl.

 

To make the crackers:

In the food processor combine all seeds, onion powder and salt, pulse a few seconds to chop the seeds and mix together.  Remove and put in a bowl.

Combine the remaining wet ingredients in the food processor and pulse until it's a semi-thick liquid.

Pour wet ingredients into the bowl with the seeds and stir to coat.

On a lightly greased cookie sheet spread the mixture as thinly as possible.  Using a fork dipped in water helps to smooth it out.

Sprinkle topping over crackers. (there will be more than you need, save the rest for the next batch of crackers!)

Bake tray at 300*F for about 45 minutes, checking after about 30 mins to make sure it's not too brown.

Remove from oven and slide a metal spatula under the cracker breaking it into strips the size of the spatula.  If crackers are still soft, flip each piece over and return to oven for another 10 minutes until crackers are crisp.

Break crackers into bit sized pieces and store in an air tight container.  Makes 1 cookie sheet of crackers.

Enjoy!

~ joey ~

I have shared this post with the Link Up Hosts found on the right sidebar.
Please visit them to see what other creative ideas have been shared.