While reading a new book I ordered, The Land Gardeners Soil to Table, from the UK, I came across a recipe on how to make seed crackers. It looked easy enough to make, so I gave it a try and I’m so glad I did!

1 Cup roasted sunflower seeds

1 Cup roasted pumpkin seeds

1/2 cup sesame seeds

1/2 cup flax seeds

1/2 rye flour

1/2 Einkorn flour

1 tsp sea salt 

1 tsp caraway seeds

1 tsp fennel seeds

4 1/4 oz water

a drop of extra virgin olive oil

Pre-heat oven to 350 degrees

Combine all of the ingredients in a bowl and mix well.  Let it stand for 5 minutes.  Cut into quarters and roll as thin as possible between two pieces of parchment paper. I cut mine into squares before baking, but the rolled out dough can be left alone and snapped into pieces once cooled 

After removing the top piece of parchment paper, place just the bottom sheet of parchment paper and the seeded dough onto a cookie sheet. I sprinkled a little sea salt on top of the crakers as well.

Bake for 25 or unti minutes until golden brown. Watch carefully near the end since thinner rolled edges will burn. 

 Let cool completely. 

I enjoyed our seeded crackers with goat cheese and a drizzle of honey and goat cheese with fig jam. Yum! Goat cheese with herbs would be amazing too! 

For my next batch, I might try chopping the sunflower seeds and pumpkin seeds a bit so that it will roll even thinner. 

This recipe was greatly inspired by the book soil to table