Monday, January 23, 2012

Plain Flax-Sunflower-Sesame Crackers or Rosemary & Dried Currant Flax Crackers

I really don't know why it's taken me so long to jump on the flax-cracker recipe bandwagon, but I'm so glad I finally have! 
These tasty crackers are my current favorite in between meal snack, and topped with a teaspoon of almond butter they also make a great pre-workout power up. Since I've been trying to balance out my seed and nut intake these have been a welcome addition to breaking up the copious amounts of salads and smoothies on my current weekly meal plan. After this cracker recipe I'll be sharing a few simple pate and tapenade recipes to go along with it. Because what good are crackers if you don't have something yummy to put on top of them?
Important Note About This Recipe
My goal with this recipe was to keep it as simple as possible, at the same time leaving room for the crackers to be tweaked if you want to add more flavor. These crackers only take about 3 to 4 hours to dry, which is less than half the time of other recipes I've found on the web. Oh, and you can make them in your oven or dehydrator! 
There's  also a special note for those of you who don't own a food processor - you get to make these too!
Bonus Recipe: Just to show you the versatility of these crackers, I've added a little bonus recipe note, showing you how to turn half of the plain cracker mixture into a very fancy and very yummy: Rosemary & Dried Currant Flax Cracker. 
AtV Plain Flax-Sunflower-Sesame Crackers
or
Rosemary & dried Currant Flax Cracker
Yields a lot of crackers - but they'll keep for at least a month in your pantry and even longer in your fridge. 
Step 1.
Beforehand Prep
In a bowl combine together:
1 c Flax seed
1 c Water
Set your timer for for 1 Hour
Let your Flax seed soak in the water
After 1 hour you should have a gelatinous slimy gooey bowl of flax seed (mmm, sounds good doesn't it?):
Set aside and move on to the next step...
Step 2.
Sunflower Seeds
In your food processor proceed to pulse/grind: 
4 cups Sunflower Seeds
The goal is to roughly chop them up, but not grind them into a powder:
Don't own a food processor? 
You can also do the above by hand, using the fun "bashing method".
Place your Sunflower Seeds into a plastic baggy 
Remove as much of the air from the bag as you can 
Proceed to use a flat heavy object (like a cast iron pan or the blunt side of a meat tenderizer) and bash your sunflower seeds until they've been crushed/broken down
It's that simple!
Step 3.
Mixing Everything Together:
Into a large mixing bowl combine:
4 cups chopped Sunflower seeds
1/4 c Sesame Seeds
1 tsp Salt
Mix the above together evenly
Creating a well in your ingredients, proceed to add the Flax/Water mixture from Step 1:
Mix everything together:
At this point you will have a crumbly wet Cracker mixture, this is great! 
From here you get to decide if you want to season it or just make some yummy plain crackers...
Step 4.
Bonus Recipe: 
Rosemary & dried Currant Flax Crackers
At this point you've made your cracker mixture, and now you get to flavor things up.
Divide your wet cracker mixture in half
Add to half of your plain wet cracker mixture:
1/4 c dried Currants
1 Tbsp dried Rosemary (crushed/rubbed together with your hands)
1 tsp Onion powder
1 tsp Garlic Granules
cracked Black Pepper to taste
Mix it all together!
Final Step
Assembling and Drying
This is the tricky part 
Take note that because this wet cracker mixture is crumbly it takes a bit of finesse in assembling. Rest assured, after your crackers have dried they stay together very well.
Ont to a sheet of parchment paper:
Use a spatula to gently press, shape and flatten out your cracker mixture to roughly 1/4'' thickness
Score your crackers into desired dimensions before you move on to drying them
Drying Method
-
Oven: Set your oven at its very lowest heat and leave your oven door cracked open 
Place your crackers with parchment paper onto a baking sheet and place into the oven 
Leave the crackers to dry for roughly 3 hours 
Flip crackers over and dry for another 30 minutes to 1 hour 
-
Dehydrator: Follow the same directions noted above, same time applies.

Yummy Crackers!

Random fact about me: I have black currants tattooed on my right leg, along with an "in progress" Beatrix Potter themed garden scene. 

xoxo,

15 comments:

  1. Yummy! Yummy! Yummy!
    I'm going to make these next week!!!

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    1. Thanks chicky! Let me know if you make them! xo

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  2. Ah yes, I have become quite adept at the splitting batters in half to make different kinds of variations for my recipes. I actually made a very similar rosemary cracker this weekend (with onion and garlic, too). No currants (sounds great though!) but I added a tbsp of red pepper paste and they were mighty tasty (and a pretty pink hue!)! I will have to try the currants next time. :)

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    1. You're ahead of the game, Janet! ;)
      I was thinking that dried cherries or even apples might be nice in these too.
      -S

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  3. These were the best crackers ! I only seasoned them with salt and they were delicious! Thanks so much !

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    1. Thank you so much for the feedback, Teri! I'm so happy you liked them! :)

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  4. These look great. I am curious if you could make them with chia seeds as well. Maybe half of each? I think I want to try them either way. I love rosemary and I love that these can be customized any way you want. I like the other readers' suggestions too. :) I am thinking a curry one would be great with some Indian stew with chickpeas or lentils. Would be great with hummus as well. They could be sweet or savory.

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    1. You absolutely can do this with chia seeds. In fact, you can do it with pure chia seeds. Just put enough water in a bowl with chia seeds to cover the seeds. Wait 20 minutes. Then spread on your dehydrator tray. Chia seeds can absorb 18x their volume in fluid! They're a great cracker base.

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  5. Anyone have the nutritional info on these? They look great~!

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  6. I have a set of parmesan-thyme-garlic and dried cranberry-oregano drying in the oven as I type. So excited to try these.

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  7. Thanks for posting this. I love all the photos of the entire process.

    I like to make seed crackers on top of kale chips... So, really, just do what you did, except I massage the seeds onto leaves of kale and then dehydrate it at 105 degrees overnight.

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  8. Could we grind the flaxseed first? I always heard it should be ground other wise it isn't digestible. I'd like to make these with my new dehydrator. Your thoughts?

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    1. I am certain you can't grind the flax seed. It would spoil the texture of the cracker. Soaking helps release the nutrients in any case.

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