3 Seed Gourmet Crackers Recipes

HOMEMADE GOURMET CRACKERS

Steps:

• preheat oven to 180c (350f)
• lightly grease a 2 litre (8 cup) loaf tin or terrine
• stir the flours, brown sugar, cardamon, pepper, baking powder, bi-carb soda (baking soda) and salt in a large bowl
• in a separate bowl whisk the buttermilk, orange zest, honey and molasses together
• add buttermilk mixture to the dry ingredients and whisk till blended
• stir in the dates, pumpkin seeds, cranberries and pecans
• pour into prepared tin and spread to level
• bake for 45-50 minutes, or until a skewer comes away clean
• cool the loaf in the tin for 30 minutes
• run a knife around the inside of the tin, then turn out to a cooling rack to cool completely
• wrap loaf in plastic wrap and chill in the refrigerator (it's best to make this a day ahead before slicing as a chilled loaf slices more easily)
• preheat oven to 150c (300f) and line two baking sheets with baking (parchment) paper
• use a serrated knife and slice the chilled loaf as thin as possible
• place the slices onto the baking sheet - they can be quite close together
• bake for 20 minutes then remove trays and turn crackers over
• bake for a further 20 minutes until browned and crisp
• let crackers cool on the tray

HOMEMADE GOURMET CRACKERS

Steps:

• Preheat oven to 180C/350F (all oven types). Grease and line a small loaf tin with baking paper (mine is 21 x 11 x 7 cm / 8.5 x 4.5 x 3") (Note 1).
• Whisk the milk, sugar and yoghurt in a bowl.
• In a separate bowl, add plain flour, wholemeal flour and cranberries. Stir - use fingers to break up cranberries if required.
• Add remaining ingredients, including Spices, plus the milk mixture. It should be a thick batter, like muffin batter (note: batter in video looks slightly thicker because it was standing for a couple of minutes, doesn't affect outcome).
• Scrape/pour into tin. Bake for 25 minutes or until a skewer inserted into the middle comes out clean.
• Cool on rack, then wrap in cling wrap and freeze for at least 2 hours, up to 3 months. (Note 2)
• Unwrap loaf and allow to thaw partially so the outside is not rock hard frozen (around 20 minutes).
• Preheat oven to 120C/250F (all oven types). Place one shelf in the middle, and another shelf beneath it.
• Use a serrated bread knife to slice thinly - around 2 mm / 1/12" thick (see video). Place biscuits on 2 large baking trays, you can squeeze them in as they won't expand or stick.
• Bake for 50 minutes or until they are a light brown, swapping trays halfway.
• Leave biscuits on tray to cool - they will harden so they snap when you break them. (Note 3)
• Store in an airtight container for 4 weeks (probably ok for longer, I've only done 4 weeks). Brilliant served with creamy cheeses like brie, camembert, but soft, creamy blue cheeses is the ultimate pairing!

3 SEED GOURMET CRACKERS

Steps:

• Add 3 cups of flour, vital wheat gluten, sesame seeds, poppy seeds, flax seed, salt, coconut oil, and water to mixing bowl.
• Mix with a dough hook until dough is smooth and elastic.
• Cover the mixing bowl and allow to rest for 15 min.
• Knead dough until smooth, and divide into 16 portions. Keep covered and work with one portion at a time.
• Use a pasta machine to roll out your dough. Or, roll by hand if you don't have a pasta machine. If you have a pasta maker attachment for your mixer, go ahead and use that to roll out the crackers.
• Meanwhile, set the oven to 450F and get two large baking sheets.
• Lightly flour the baking sheets. Each baking sheet will hold 3 portions of dough.
• Roll the oblong of dough with a rolling pin sideways to stretch it out just a little thinner.
• You want the dough as thin as possible for crisp, crackers.
• Take the piece of dough and place it on the baking sheet.
• If you prefer rectangular crackers, you may cut them with a knife or pair of scissors to size before placing them on the baking sheet.
• Place as many crackers on the baking sheet as you can without overlapping.
• Crackers will not expand on the baking sheet.
• Poke the crackers with a fork in several places (optional).
• Place the tray with crackers in the oven at 450F for 4 minutes.
• Turn and bake the other side for 3 additional minutes.
• Remove from baking sheet to a cooling rack.
• Cool in a single layer to speed cooling.
• Only bake a single baking sheet in the oven at a time, unless you have a convention oven.
• Crackers will blister, and turn golden brown. Don't over-brown.
• Adjust times or temperature as necessary to achieve a crisp, golden cracker.
• Crackers will be firm when they are done and will finish crisping up on the cooling rack.
• While the crackers are baking, work with the remaining dough, one portion at a time, in the same manner as above.
• The yield is 16 crackers. Once the crackers are cooled, store in a plastic bag or an air tight container, to keep crisp.
• These do not contain any chemicals or preservatives and will keep fresh at room temperature for 1 week.
• Re-crisp them in the oven, if they get less crunchy.
• For longer storage, place in air tight container and store in the freezer.

3-INGREDIENT SEEDED CRACKERS

Steps:

• Preheat oven to 375°F. Pulse flour and 1 tsp. salt in a food processor to combine. Stir oil, honey, and 2/3 cup water in a liquid measuring cup. With motor running, add oil mixture to dry ingredients and continue to pulse until a ball of dough forms around blade.
• Turn dough out onto a work surface. Divide in half. Cover one half with a moistened towel, then roll remaining half into a rough 15x10" rectangle. Repeat with second half. Transfer each to a large parchment-lined baking sheet. Using a pizza cutter or sharp paring knife, trim ragged edges. Cut each rectangle into 24 (6x4") pieces.
• Fill a spray bottle with water and mist top of dough (or use a pastry brush to brush water on dough). Sprinkle with seeds and more salt. With your hands, press down lightly on dough to adhere seeds.
• Bake crackers, rotating sheets halfway through and checking for doneness frequently toward end of baking time (they can quickly brown), until slightly brown and crunchy, 15-18 minutes. Let cool (they'll crisp up) before serving.