Servings: 12 Prep Time: 50 Min
When did a pack of crackers start selling for 8 bucks a pack? Are there people out there paying that much for a package of fancy crackers? Geesh. All I want to do is put together a nice cheese platter for my dinner guests without spending half my budget on crackers. Because you know you're gonna need to buy at least two packages. The worst is when the packs come with like 10 crackers. I'll eat 10 crackers by myself! And I'd hate to pull out my secret stash of Wheat Thins.
I guess it's not the price that I have a problem with, it's the lack of quality ingredients. If you've ever looked at the list of ingredients on a pack of crackers, you'd know what I'm talking about. Just try and pronounce the names. That's why I make my own crackers. I can choose what goes in them.
The ingredients are simple. They aren't full of artificial flavors, colors or preservatives. What you see is what you get. And I love that about these crackers.
What you'll need
1 Cup Almond flour
1/4 Cup Sunflower seeds
1/4 Cup Sesame seeds
1/4 Cup Flax seed
1/4 Cup Chia seeds
1 Cup Spicy Tamari pumpkin seeds, divided
2 Tbs Fresh rosemary, minced
1/2 Tsp Onion powder
1/2 Tsp Garlic powder
1/4 Tsp Cayenne
1/2 Tsp Sea salt, plus more for seasoning
1 Tsp Olive oil
1 Cup Water
Preheat the oven to 350ºF
Place a 1/2 cup pumpkin seeds in a food processor and pulse until a meal consistency. Add almond flour, seeds, pumpkin seed meal, onion powder, garlic powder, rosemary, cayenne, and sea salt to a large mixing bowl and stir to combine.
Once combined, add olive oil and water, and stir with a spatula until well mixed. Set aside for 15 minutes to allow the seeds to absorb the water and expand to form a thick dough. Divide dough in two batches.
Line two baking sheets with parchment paper and add the dough to baking sheet, spreading it out as much as possible with a spatula. Add another piece of parchment paper on top of the dough and use a rolling pin to flatten the dough evenly until it is about 1/8 to 1/4 inch thick. The thinner you can make the dough the crispier your crackers will be. (This process is easily done in the countertop and transferred to baking sheet.)
Once the dough has been rolled out evenly, remove the top piece of parchment paper, sprinkle the top of the crackers with a little extra sea salt and transfer the baking sheet to the oven. Cook the crackers for 35-45 minutes, or until the dough is completely dried and golden brown on top. Watch carefully to prevent from burning.
Once cooked, remove from oven and let cool for 5-10 mins. Transfer parchment paper with crackers on it to a cutting board. While the crackers are still slightly warm, using a very sharp knife, cut the crackers into squares or wait until completely cooled and break into pieces.
These crackers are crackers you can be proud to show off. Honestly I have a hard time eating them because they look so good sprawled out on a platter surrounding a nice dollop of soft cheese. Ditch the flowers and use this as your show stopping centerpiece. I'm kind of kidding. But not really. Your guests will be like, "What!? You must have spent a fortune on those crackers! You shouldn't have, not for us." At least that's what I'd expect them to say :)
Last thing, and then I'm done. I like a nice pepper jelly smothered over the top of a soft creamy cheese.