Savory Pumpkin/Flaxseed Onion Crackers

As Mr AtV and I prepare for a weekend getaway to our favorite coastal town, I've been spending these last few days deciding what food I want to pack - my favorite part of vaycay planning. I also might enjoy making lists a little to much for my own good, but that's another story for another post (addicted to list making, anyone?). These crackers will definitely be coming along with me for our road trip...that is, if there's any left before we leave town. 

If you love a good savory onion cracker then I highly recommend making these. They're just as good plain as they are with various toppings like avocado, fresh sliced tomato, or Creamy Cucumber Dressing.

Important Note About This Recipe 

Similar to the Flax-Sunflower-Sesame Crackers found here, these are super easy to make and you have choices as to how you season them!

About the Onion: In my first batch of crackers I used chopped Green Onion, but you can also use Chive, or thinly sliced/minced Yellow/Red/White Onion. It's up to you!

Food Processor-free Technique: Even though I've used a food processor to grind my Pumpkin seeds you don't need one to make these crackers - here's two options:

Option 1. Spice Grinder

 Use a spice grinder (my spice grinder is actually a coffee grinder) and coarsely grind your seeds in batches.

Option 2. Ziplock bag 

Place your Pumpkin seeds into a ziplock baggy, remove as much of the air from the bag that you can, flatten the bag out onto a counter and use a heavy flat object (like a cast iron pan) to smash your seeds until they are broken up! It may take a little while to evenly smash/break up your seeds, so you might want to divide your pumpkin seeds into 1 or 2 cup batches.

As always this is a dehydrator optional recipe. If you don't own one you can use your oven to make these crackers!

Savory Pumpkin/Flaxseed Onion Crackers

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?):

Mix into your gelatinous soaked Flaxseeds:

1 heaping Tbsp Date Paste

Set aside and move on to the next step...

Step 2.

Pumpkin Seeds

In your food processor (or using one of the methods noted before the recipe) proceed to pulse/grind: 

4 cups Pumpkin Seeds

The goal is to roughly chop them up, but not grind them into a powder:

Step 3.

Mixing Everything Together:

Into a large mixing bowl combine:

4 cups chopped Pumpkin seeds

1/2 c chopped Green Onion (or onion of choice)

2 Tbsp Onion powder

1/2 tsp Black Pepper

1.5 tsp Salt

Mix all the above together evenly

Create a well in your ingredients and proceed to add the Flax/Water/Date mixture from Step 1:

Mix everything together:

At this point you will have a crumbly wet Cracker mixture, this is great! 

Final Step

Assembling and Drying

This is the tricky part 

Take note that because this wet cracker mixture is crumbly it takes some finesse in assembling. 

Rest assured, after your crackers have dried they stay together very well.

Onto a sheet of parchment paper:

Use a fork or small spatula to gently press, shape and flatten out your cracker mixture to roughly 1/4'' thickness.

Helpful Hint: 

I recommend having a small cup of water at your station and lightly dampening your fork or spatula as you flatten out/shape your crackers. This helps immensely, as the cracker batter tends to be sticky. Don't worry, the additional water from the fork/spatula won't alter the crackers texture.

Score your crackers into desired dimensions before you move on to drying them

Drying Methods

(click here to read more about this)

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 2.5 to 3 hours 

Flip crackers over and dry for another 30 minutes to 1 hour 

Dehydrator: Follow the same directions noted above, same time applies

Yum!

Want to know what else I'll be bringing along with me for the weekend?

I always have to bring an array of chopped veggies for easy snacking: Cucumber, Carrot, Celery and cherry Tomatoes.

Fresh Fruit: Bananas, Strawberries and Oranges (those three make one heck of a breakfast salad!)

Sprouted Lentils and Leafy Greens (Spinach and Romaine) for quickie/filling salads

And of course, Ranch Dressing

...or maybe Creamy Cucumber dressing/dip

...or Creamy Spinach Dip...

Ack, too many choices!

And I can't forget the cookies!

I think that's about it for travel food. There's a quaint little cafe that we plan on visiting for morning smoothies and any additional snack food that I might want to pick up. 

I hope you all have a wonderful weekend, and I'll see you back here on Monday!

xoxo,

Sarahfae - AtV