Garlic & Herb Flax Seed Crackers
Over the past few months I’ve been trying my best to limit my overall consumption of pre-packaged items. This goes for everything from toilet-trees to online ordering, to food consumption. It’s been quite the challenge (I’m far from doing it perfectly) but it’s also really illuminating. I’ve had fun bringing my own tupperware to the meat counter at the grocery store (they’ll just tare my container before putting anything in it) and bringing my own cloth bags, glass jars and to-go cups with me everywhere. So how does all that relate to these crackers? Well, a few months ago I bought a package of garlic herb seed crackers and fell in love. I looked at the ingredients and thought, “dang, these look easy enough to make myself.” So I cruised the bulk isle of my grocery store with my cloth bags and filled up on the seeds. I then went to my local spice shop and they filled my empty spice jars with a few dried spices and then I used my own dried herbs from the farm for added flavor. The result was crispy, crunchy, delicious seed crackers! They’re super easy to make and taste great on their own or dipped into hummus, broken into small pieces and sprinkled onto soup, salads, or even roasted veggies. They’re awesome and now I can say goodbye to packaged crackers!
I hope you all enjoy these as much as we do. Happy snacking!
Garlic & Herb Flax Seed Crackers
Prep Time: 10 minutes Cook Time: 2 1/2 hours Serves: about 30 crackers
- 1/2 cup sunflower seed
- 1 1/2 cups ground flax seeds
- 1 tsp salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 1/4 cup water
Preparation
- Preheat the oven to 200F and set two large baking sheets to the side.
- In a food processor or with a coffee grinder, grind your sunflower seeds until they resemble a coarse meal. Add the ground sunflower seeds to a large bowl with the remainder of the ingredients. Mix until the ingredients "gel" up a bit.
- Place half of the mixture on a silicone baking mat or onto a piece of parchment paper. Place another mat or piece of parchment on top and roll the "dough" out until it's about 1/8th of an inch thick (this doesn't have to be exact). Repeat with the remainder "dough".
- Use a knife to score the mixture into evenly sized pieces (this will make it easier to break apart after baking)
- Slide the mats or parchment paper onto the reserved baking sheets and bake for 2 1/2 to 3 hours or until the crackers are completely dehydrated and crisp. Rotate the pans halfway through baking.
- Allow the crackers to cool completely before breaking apart. Once they are completely cool you can store them in an airtight container for up to 2 weeks.
Notes
*If your flax seeds are whole, simply grind them with the sunflower seeds in a food processor or coffee grinder until they resemble a coarse meal. It's important to use ground flax seeds for these crackers.
Thank you so much! Can hardly wait to make these!!
This will be a fun recipe. Thanks. (I just finished another batch of your farmhouse cabbage stew. So good, easy and fast.) Hope you all are well and getting ready for the growing season.
awesomeness. I’m excited to make these
Looks easy. Will certainly try these. I will look up the nutritional info on these for calorie content and serving size.
Just put my first batch in the oven! The picture makes it appear there are lots of whole sunflower seeds in/on the crackers. Pulsing them into coarse meal doesn’t leave many whole! How did you do that?!