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!
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!
Servings Prep Time
24 crackers 5minutes
Cook Time Passive Time
70minutes 30 minutes
Servings Prep Time
24 crackers 5minutes
Cook Time Passive Time
70minutes 30 minutes
Ingredients
  • ½ plus 1 Tcup;100g corn flour
  • ¾ cup;100g pumpkin seeds
  • ½cup plus 2 T ;100g flax seed
  • ¾cup;100g sunflower seeds
  • 4tablespoons (60G/ml) melted butter or neutral oil
  • 3/4cup;150ml boiling water
  • 1/2teaspoon fine sea saltor 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!