I found these crackers at Sawsan’s blog, Chef in Disguise
I love seeded crackers, they’re good on their own, or with a bite of cheese on top or …
OK, so they’re tasty all by themselves.
You were peeking in my kitchen, weren’t you? You saw me just eating them, plain, without anything on them.
I did taste test a bunch of few crackers.
I baked some of the crackers according to the recipe, and then I had fun with the last half.
I also changed up a couple of the ingredients, but that’s cause the big old bottle of poppy seeds, that I knew I had, in the pantry, are MIA.
Here’s my take on the crackers.
2 cups bread flour
1/4 cup Flax Seeds
1/4 cup Chia Seeds
1/4 cup Sesame Seeds
1 1/2 tsp. salt
1 1/2 tsp. Baking Powder
3 tablespoons Olive Oil
3/4 cup water (enough to moisten the dough, maybe a little more or maybe a little less).
Mix together, and let rest for about 15 minutes.
Preheat oven to 450 degrees
Divide the dough into either thirds or quarters, and roll out each piece until you get it thin enough. I made it about 1/4 inch thick, or maybe a little less.
Cut into squares and place on a baking sheet, bake for about 12 minutes, or until the crackers start to brown around the edges.
Take out of oven, taste test one, burning the tongue in the process, decide you need a touch more seasoning.
So for the next batch I grabbed my onion powder and sprinkled just a little on top of the rolled out dough and then cut out some rounds.
I reserve the right to change things up in midstream here. Baked them off, and then for the last bit of dough, I rolled them out, sprinkled some pizza seasoning on top, and cut them into diamonds and baked them off.
I really like this recipe, it’s versatile, tastes great and best of all, I know exactly what is in it.
I think next time I might add some sunflower seeds as well, or maybe just toast the sesame seeds a little to get more of a nutty flavour.
I made some more last night for NPA and served them alongside a nice double cream Brie. They were a hit. Again.
I swear I’ll never buy the seeded crackers again, these are so outrageously good, and best of all I know exactly what is in them.
I do live in the Redneck Riviera and umm, I reserve the right to make my own ‘Crackers’.