I’m loving me some crackers. Especially those ones you buy in a box at the grocery store. However, while it’s easier and easier to find products without any preservatives or hydrogenated oils in it, that’s not the case with crackers.
I recently went to a mom and pop shop where a woman made her own crackers. They cost me $9 for like 6 crackers but I know the ingredients were expensive (seeds and stuff) and the time it takes to make hand made crackers is consuming. So I get it.
And after eating up that teeny tiny bag and knowing she was an hour drive away, I decided to make my own. The recipe below is for the crackers on the right hand side of the picture. I found they tasted superior to the left hand side crackers pictured. I’ll work on those other ones and give you an Urban Hippie worthy recipe for those down the road.
Let me know how this recipe goes for you.
- 1/2 cup chia seeds
- 1/2 cup sunflower seeds
- 1/2 cup pepita seeds
- 1/2 cup white sesame seeds
- 1/4 cup black sesame seeds
- 1 cup water
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon fine sea salt
- Preheat the oven to 300ºF. Line a large baking sheet with parchment paper.
- In a large bowl, combine chia seeds, sunflower seeds, pepita seeds, and sesame seeds.
- Add the water, garlic powder, and salt to the seeds. Stir with a spatula until it’s all combined. Allow the mixture to rest for a couple of minutes until the chia seeds absorb the water. After about 2 minutes, stir the mixture and make sure you cannot see any water at the bottom of the bowl. If there is still water, stir it around to evenly coat the seeds with water and allow it to sit for another minute or so. Repeat this process until all the water has been absorbed by the seeds.
- With the spatula or a washed hand, spread the mixture onto the parchment paper lined baking sheet in two small rectangles, about 12×7 inches each and 1/8 to 1/4 inch thick. Sprinkle additional salt on top, use coarse sea salt if you want some extra crunch.
- Bake for 35 minutes. Remove from the oven and carefully flip each rectangle with a spatula. Bake for 25 to 35 minutes more, until the rectangles are light golden around the edges. Keep an eye on the crackers during the last 20-10 minutes to ensure they don’t burn. Let them cool for 10 to 15 minutes on the pan and then break or cut the rectangles into crackers, then allow them to cool completely. Store in an airtight container or jar on the counter for up to 2 weeks. You can also freeze the crackers in freezer bags for up to 1 month.
- * If the crackers soften while storing (this can happen in humid environments, especially during summertime), toast them in the oven on a parchment paper lined baking sheet at 300ºF for 5 to 7 minutes. This should return them to their former crispness!
Inspired by Angela Liddon