Seed Crackers

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Seed Crackers
Crisp, salty (this depends on you), crunchy and satisfying, if these were Italian they'd be called brutto ma buono - ugly but good! And they're so easy to make that you'll always have them in your pantry!
Course Appetizer
Cuisine French
Keyword melted butter
Prep Time 5 minutes
Cook Time 70 minutes
Passive Time 30 minutes
Servings
crackers
Ingredients
  • ½ plus 1 T cup;100g corn flour
  • ¾ cup;100g pumpkin seeds
  • ½ cup plus 2 T ;100g flax seed
  • ¾ cup;100g sunflower seeds
  • 4 tablespoons (60G/ml) melted butter or neutral oil
  • 3/4 cup;150ml boiling water
  • 1/2 teaspoon fine sea salt or more or less
Course Appetizer
Cuisine French
Keyword melted butter
Prep Time 5 minutes
Cook Time 70 minutes
Passive Time 30 minutes
Servings
crackers
Ingredients
  • ½ plus 1 T cup;100g corn flour
  • ¾ cup;100g pumpkin seeds
  • ½ cup plus 2 T ;100g flax seed
  • ¾ cup;100g sunflower seeds
  • 4 tablespoons (60G/ml) melted butter or neutral oil
  • 3/4 cup;150ml boiling water
  • 1/2 teaspoon fine sea salt or more or less
Instructions
  1. Preheat the oven to 300 F (150C_.
  2. Roll out the dough between sheets or parchment paper, to a thickness of a generous 1/8-inch.
  3. Sprinkle evenly with the salt.
  4. Score the crackers, using a sharp knife, into 2-inch (5cm) squares.
  5. Bake in the center of the oven until they are golden, about 1 hour 10 minutes. Let cool in the oven.
  6. When they are cool, break them carefully apart - some may crumble - and store them in an airtight container. They will keep for up to 10 days, in a cool spot. But they will NEVER last that long!
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