Seeded Crackers Recipes

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THE BEST SEEDED CRACKERS



The Best Seeded Crackers image

Delicious super crispy, super seed crackers with pumpkin seeds, sunflower seeds, sesame seeds, and flaxseed - these healthy low-carb keto crackers are great for snacking and platters

Provided by Samira

Categories     Snack

Time 1h10m

Number Of Ingredients 8

2¼ cups water
1.5 cups sunflower seeds
1/2 cup pumpkin seeds
1 cup sesame seeds
1/3 cup flaxseeds
1/2 tsp salt
1 tsp dried rosemary (or your favourite herb)
2 Tbsp psyllium husk flakes

Steps:

  • Mix all the ingredients in a large mixing bowl. Then add water and stir well.
  • Set aside and allow to thicken for about 20 minutes. The mixture will thicken and become gooey/gel-like in consistency. This is your cracker 'dough.'
  • Transfer the mixture over to a baking sheet covered with parchment paper. Spread into a thin layer. You might need to use two baking trays. I don't measure mine, but I like my crackers to be around 4-5mm in thickness.
  • Bake in the oven for 1 hour at 150ºC/300ºF. You can adjust the baking time (+/- 10 minutes) depending on how browned/golden and crispy you prefer your seeds to be. Keep an eye, though - because of how thin the crackers are, they can burn quickly.
  • To get evenly cut flax seed crackers, you can cut them halfway through baking. Otherwise, they might be too hard to cut/break evenly. You can use a pizza cutter to do this really quickly, or a knife.
  • However, you can also just break them apart after baking, into 'uneven' pieces, for a rustic look.
  • Remove the crackers from the oven and leave to cool completely before transferring to a container/ eating.
  • How To Store:These keto crackers will store in an airtight container for up to three weeks at room temperature. They may last longer, but I've never had any left past that point.Depending on what additions you add to the crackers (such as cheese), then this may vary. But the plain seed crackers themselves don't have anything that 'spoils,' so they should be okay for weeks.

Nutrition Facts : Calories 108 kcal, Carbohydrate 5 g, Protein 4 g, Fat 9 g, SaturatedFat 1 g, Sodium 52 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 Serving

SEEDED CRACKERS



Seeded Crackers image

Four types of seeds -- cumin, nigella, flax, and sesame -- meet rye and wheat flours in these thin, almost lacy crackers. They make a nice accompaniment for any salad or soup or a lovely addition to a cheese plate. Martha made this recipe on "Martha Bakes" episode 806.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 4h

Yield Makes 16

Number Of Ingredients 10

1 1/4 cups warm water (about 110 degrees)
1 tablespoon rapid rise (instant) yeast (from two 1/4-ounce packages)
1 tablespoon cumin seeds
2 cups unbleached all-purpose flour, plus more for dusting
3/4 cup rye flour
1/2 cup whole-wheat flour
1/3 cup nigella seeds
1/3 cup sesame seeds
1/3 cup flaxseeds
2 teaspoons coarse salt

Steps:

  • In the bowl of a stand mixer fitted with a dough hooked, whisk together water and yeast. Add remaining ingredients. Knead on medium until dough is smooth and slightly sticky, about 7 minutes. Cover bowl with plastic wrap and let rise in a warm spot until almost doubled in bulk, about 1 hour.
  • Preheat oven to 425 degrees. Turn out dough onto a lightly floured surface and pat into a 1-inch-thick square. Cut into 16 equal pieces, then shape each into a ball, keeping other balls covered as you work.
  • Working with one piece at a time and using a small amount of flour, flatten each ball with your hands, then roll out as thinly as possible to about the thickness of the seeds (shapes will be irregular). Transfer each piece to a parchment-lined baking sheet, two to a sheet. Use a fork to prick all over.
  • Bake in batches, flipping each cracker over halfway through, until golden on edges, about 20 minutes per batch. Using tongs, transfer crackers to wire racks and let cool completely before serving. (Crackers can be stored in an airtight container at room temperature up to 1 month.)

3-INGREDIENT SEEDED CRACKERS



3-Ingredient Seeded Crackers image

A quick spin in the food processor is all it takes to mix up these rustic whole-wheat crackers. The fennel seeds on top of them can be swapped out for caraway, sesame, flax, or any other seeds of your choosing.

Provided by Sam Worley

Categories     3-Ingredient Recipes     Seed     Whole Wheat     Bake     Appetizer

Yield Makes about 48 crackers

Number Of Ingredients 5

2 cups whole wheat flour
1 teaspoon kosher salt, plus more
1/3 cup olive oil
1 tablespoon honey
1 tablespoon fennel, sesame, and/or caraway seeds

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.

SEEDED CRACKERS



Seeded Crackers image

The dough can be refrigerated for two days or frozen for up to a month, and then thawed for two hours at room temperature.

Provided by Lynne Sampson

Categories     Appetizers

Yield Yields about 3-1/2 dozen

Number Of Ingredients 8

1 Tbs. sesame seeds
2 tsp. poppy seeds
2 tsp. fennel or caraway seeds
3/4 tsp. kosher salt
6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour; more for rolling
2 oz. (scant 1/2 cup) whole-wheat flour
1 tsp. table salt
3 Tbs. extra-virgin olive oil

Steps:

  • Position a rack in the lower third of the oven and heat the oven to 450°F.
  • In a small bowl, stir the sesame seeds, poppy seeds, and fennel or caraway seeds. Fill another small bowl with water and set it aside along with a pastry brush and the kosher salt.
  • In a large bowl, whisk the all-purpose flour, whole-wheat flour, and table salt. Add the olive oil and 1/2 cup water to the flour; stir with a rubber spatula until it collects into a soft, crumbly ball of dough. Use the spatula or your hands to press the dough against the sides of the bowl to gather all the stray flour.
  • Set the dough on a lightly floured work surface and portion it into thirds. Pat each portion into a square. Set two squares aside and cover with a clean towel. Roll the remaining dough into a rectangle about 1/16 inch thick and 7 or 8 inches wide by 14 or 15 inches long. Whenever you feel resistance, lift up one edge of the dough and sprinkle more flour underneath before you continue rolling.
  • With a pastry brush, brush the dough lightly with water and sprinkle about a third of the seed mix evenly over the surface. Sprinkle with 1/4 tsp. of the kosher salt. With a dough scraper, pizza cutter, ravioli cutter, or sharp knife, cut the dough in half lengthwise and then cut across to make rectangles roughly 2 by 4 inches. Don't bother trimming the edges; rustic edges add character.
  • Transfer to an unlined baking sheet. Bake until nicely browned, about 10 minutes. Let cool on a wire rack.
  • While each batch is baking, clean your work surface as needed and repeat the rolling and cutting with the remaining portions of dough. Store the cooled crackers in a zip-top plastic bag. They'll keep for up to a week.

Nutrition Facts : Calories 30 kcal, Fat 10 kcal, TransFat 1 g, Carbohydrate 4 g, Protein 1 g, Sodium 75 mg, UnsaturatedFat 1 g

HEALTHY SEED AND OAT CRACKERS



Healthy Seed and Oat Crackers image

These crackers are super crispy, loaded with nutrients and they couldn't be easier. Just give them a quick soak in hot water - this helps them create a gel, for binding - and pop them in the oven. They're a great gluten-free and vegan alternative to traditional crackers as the perfect accompaniment to cheese, dips or hummus and, when broken into small pieces, for lending salads added crunch. They're so good you may never buy crackers again!

Provided by Food Network Kitchen

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 10

2/3 cup old-fashioned rolled oats
1/2 cup raw sunflower seeds
3/4 cup raw pumpkin seeds
1/2 cup chia seeds
1/3 cup whole golden flax seeds
2 tablespoons poppy seeds
Kosher salt
2 tablespoons extra-virgin olive oil
2 tablespoons maple syrup
1 1/2 cups hot water (about 100 degrees F)

Steps:

  • Preheat the oven to 350 degrees F and line an 18-by-13-inch rimmed baking sheet with parchment.
  • Combine the oats, sunflower seeds, pumpkin seeds, chia seeds, flax seeds, poppy seeds and 2 teaspoons salt in a large bowl and stir to combine with a rubber spatula. Add the olive oil, maple syrup and hot water and stir to incorporate. Allow the mixture to rest for 15 minutes.
  • Stir the mixture to ensure any residual liquid on the bottom is evenly dispersed and then pour the mixture onto the prepared baking sheet. Place a second piece of parchment on top and then use the palms of your hands to press and spread the mixture into an even layer (1/8 to 1/4 inch thick), making sure to spread all the way to edges of the pan (gently running a small offset spatula over the parchment also helps to spread the mixture evenly). Remove the top piece of parchment and sprinkle with 1/2 teaspoon salt.
  • Bake until the edges are slightly golden brown and beginning to pull away from the sides of the baking sheet, about 25 minutes. Remove from the oven and cut into 24 pieces (each 2 1/2 by 2 1/2 inches) using a pizza cutter or sharp knife (see Cook's Note). Return the crackers to the oven and continue to bake until light golden brown and crisp, about 45 minutes. Allow the crackers to cool completely before serving. Store the crackers for up to 1 week in an airtight container.

SAVOURY SEEDED CRACKERS



Savoury seeded crackers image

Crunchy and snappy, these crackers are fantastic with a wedge of cheese and some of my Pretty pickled veg, they pair perfectly with pâté, and can even be used with dips for dunking. They're fun to make, and you can lace them with different toppings, if you wish.

Provided by Jamie Oliver

Yield 10

Number Of Ingredients 4

250 g plain flour
2 tablespoons rapeseed oil
olive oil
4 tablespoons small mixed seeds, such as linseed, sesame, poppy, chia

Steps:

  • This works great as a stand-alone recipe, but also as a component in Jamie's Picnic Love from Together - see the full collection of menus here.
  • ON THE DAY Put the flour and rapeseed oil into a bowl with a pinch of sea salt, add 125ml of water, and mix into a dough. Knead for 2 minutes, then rub the dough with oil, cover, and leave to rest for 30 minutes.
  • Preheat the oven to 180°C/350°F/gas 4. With oiled hands, halve the dough, then press, flatten and stretch out each piece on to large oiled trays until super-thin, patching up any tears as you go. Evenly divide and scatter over all the seeds, with a pinch of sea salt. Pat the seeds in really well, then bake for 25 minutes, or until golden and crisp. Once cool, snap and wrap, ready to go. They're exceptional on the day you make them, but I enjoy them for a few days afterwards, too - keep them in an airtight tin, ready to tuck into.

Nutrition Facts : Calories 133 calories, Fat 5.2 g fat, SaturatedFat 0.7 g saturated fat, Protein 3.1 g protein, Carbohydrate 19.5 g carbohydrate, Sugar 0.4 g sugar, Sodium 0.4 g salt, Fiber 1.1 g fibre

SEEDED CRACKERS - ALTON BROWN



Seeded Crackers - Alton Brown image

From "Good Eats," episode "Flat Is Beautiful: Going Crackers". You really need an aluminum-free double-acting baking powder for this, but if you can't find one, go with 1/2 t baking powder and 1 t cream of tartar.

Provided by DrGaellon

Categories     Breads

Time 54m

Yield 10-12 serving(s)

Number Of Ingredients 8

5 ounces whole wheat flour (about 1 cup)
4 3/4 ounces all-purpose flour (about 1 cup)
1/3 cup sesame seeds
1/3 cup poppy seed
1 1/2 teaspoons table salt
1 1/2 teaspoons aluminum-free baking powder
3 tablespoons olive oil
6 1/2 fluid ounces water (3/4 cup plus 1 tbsp)

Steps:

  • Combine in a medium bowl: both flours, both seeds, salt, baking powder. Stir well. Stir in oil. Add water and stir until just combined.
  • Turn dough out onto a floured board. Knead a few times, to ensure dough is evenly mixed and smooth. Cut into 8 pieces and cover with a towel 15 minutes.
  • Preheat oven to 450°F.
  • Flatten one dough ball and pass through a pasta roller at the widest setting. Reduce the pasta roller and continue rolling through and tightening down until dough is about 1/8" thick. Place dough sheet on a parchment-lined baking sheet. Using pizza cutter, cut sheets into 2x2" squares, removing any leftover irregular edges. Bake 8-12 minutes or until browned and crisp. Transfer to a rack and cool completely. Store in a zip top bag with as much air removed as possible. Use within 2 week.s.

WHOLE WHEAT SEEDED CRACKERS



Whole Wheat Seeded Crackers image

Making these big, pleasantly scraggy crackers involves nothing more elaborate than a basic whole wheat flour dough and a quick toast in the oven. Great on their own, the speckled snacks are even more enticing on a cheese board next to a wheel of something creamy.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes four 10-by-4 1/2-inch crackers

Number Of Ingredients 6

1 1/4 cups whole wheat flour, plus more for dusting
1/3 cup sesame seeds, toasted
1/2 teaspoon coarse salt
1/4 cup extra-virgin olive oil
1 teaspoon honey
9 to 11 tablespoons water

Steps:

  • Heat oven to 350 degrees. Mix flour, seeds, and salt together in a bowl. Stir in oil and 6 to 8 tablespoons water and knead until dough forms a ball. Divide dough into quarters and pat each one into a rectangle. Roll into a 10-by-4 1/2-inch rectangle 1/8-inch thick.
  • In a small bowl, mix honey with 3 teaspoon water and brush over crackers. Prick crackers several times with a fork and sprinkle with desired toppings. Bake, rotating once, until crackers are golden brown and crisp, 20 to 22 minutes. Let cool completely.

Nutrition Facts : Calories 331 g, Fat 20 g, Fiber 6 g, Protein 8 g, SaturatedFat 2 g, Sodium 239 g

FLAX SEED CRACKERS



Flax Seed Crackers image

I heard that if you mix flax seeds with an equal amount of water, soak them, and spread them thin, you'll get a tasty cracker. I heard right! These have a nutty, earthy flavor. They're light, but still sturdy enough for dips and spreads. Experiment with other seasonings if you like.

Provided by Chef John

Categories     Appetizers and Snacks     Snacks     Cracker Recipes

Time 11h20m

Yield 8

Number Of Ingredients 6

1 cup raw flax seeds
¾ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 pinch cayenne pepper
1 cup cold water

Steps:

  • Place flax seeds in mixing bowl. Add salt, garlic powder, onion powder, and cayenne. Pour in water. Stir. Cover with plastic wrap. Refrigerate overnight.
  • Preheat oven to 200 degrees F (95 degrees C). Line a rimmed baking sheeting with a silicone mat or parchment.
  • Transfer soaked flax seeds to prepared baking sheet. Spread out into a thin, flat rectangle, about 1/8 inch thick, using a spatula. Score the rectangle into about 32 small, rectangles.
  • Bake in preheated oven until flax seeds have darkened and contracted slightly, about 3 hours. Cool in oven with door ajar. Break into individual crackers.

Nutrition Facts : Calories 104.1 calories, Carbohydrate 5.7 g, Fat 8.2 g, Fiber 5.3 g, Protein 3.6 g, SaturatedFat 0.7 g, Sodium 224.8 mg, Sugar 0.3 g

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From cooksillustrated.com


MULTISEED HEALTHY CRACKERS | GLUTEN FREE CRACKER REIPE - COTTER …
2020-03-19 Bake for 25 to 30 minutes. Remove from the oven and cut into squares using a sharp knife or pizza wheel. Flip the crackers over and bake them until they’re browned and crispy. This will depend on your oven, but it takes mine about 15-20 minutes. Remove the crackers from the oven and allow them to cool completely.
From cottercrunch.com


EASY HOMEMADE SEED CRACKERS RECIPE - BOULDER LOCAVORE®
2021-09-15 Instructions. Preheat oven to 325 degrees F. Line a jelly roll pan or a 15-inch by 10-inch rimmed baking sheet with parchment paper. Combine the flax seed meal and chia seeds in a large mixing bowl with warm water. Stir to combine and allow to sit for at least 15 minutes.
From boulderlocavore.com


MULTI-SEED SPELT CRACKERS RECIPE | FOODACIOUSLY
Watch on. Next, incorporate water (at room temperature) and extra virgin olive oil (1). Briefly mix the ingredients with a spoon until they come together and then transfer the mixture onto a lightly floured surface. Work the dough by pressing it down and forward with the heel of your hand and then folding it back.
From foodaciously.com


SEEDED CRACKERS - FOOD CHANNEL
2008-04-22 Preparation. 1 To make the dough by hand, in a small bowl, stir together the flour, sugar, salt, pepper, and poppy, sesame and mustard seeds. Using a pastry blender or 2 knives, cut in the shortening and butter until the mixture forms large, coarse crumbs the size of peas.
From foodchannel.com


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