Herbal Seeded Crackers Recipes

Steps:

• Preheat the oven to 350 degrees F and line an 18-by-13-inch rimmed baking sheet with parchment.
• Combine the oats, sunflower seeds, pumpkin seeds, chia seeds, flax seeds, poppy seeds and 2 teaspoons salt in a large bowl and stir to combine with a rubber spatula. Add the olive oil, maple syrup and hot water and stir to incorporate. Allow the mixture to rest for 15 minutes.
• Stir the mixture to ensure any residual liquid on the bottom is evenly dispersed and then pour the mixture onto the prepared baking sheet. Place a second piece of parchment on top and then use the palms of your hands to press and spread the mixture into an even layer (1/8 to 1/4 inch thick), making sure to spread all the way to edges of the pan (gently running a small offset spatula over the parchment also helps to spread the mixture evenly). Remove the top piece of parchment and sprinkle with 1/2 teaspoon salt.
• Bake until the edges are slightly golden brown and beginning to pull away from the sides of the baking sheet, about 25 minutes. Remove from the oven and cut into 24 pieces (each 2 1/2 by 2 1/2 inches) using a pizza cutter or sharp knife (see Cook's Note). Return the crackers to the oven and continue to bake until light golden brown and crisp, about 45 minutes. Allow the crackers to cool completely before serving. Store the crackers for up to 1 week in an airtight container.

Steps:

• Preheat oven to 375 degrees.
• Lightly grease 2 baking sheets.
• Place 1/4 cup (whole) pumpkin seeds, 1/4 cup (whole) sunflower seeds, and 1/4 cup whole flax seeds in a small mixing bowl. Set aside.
• In either a food processor or on a cutting board with a knife, chop remaining 1/4 cup pumpkin seeds and 1/4 cup sunflower seeds to the size of grains of rice.
• In a large mixing bowl, whisk together chopped pumpkin and sunflower seeds, ground flax seeds, minced garlic, crumbled dried rosemary, salt, freshly ground black pepper, baking powder, and barley flour. Pour in olive oil and milk, and mix well; then stir in reserved whole pumpkin, sunflower, and flax seeds.
• Shape dough into 40 balls (about 2 teaspoons each). Arrange on prepared baking sheets: 20 to a sheet, and equally spaced. Flatten each dough ball to a thickness of 1/4 inch; brush tops with milk, and sprinkle with salt.
• Bake crackers for 18 to 22 minutes, or until crisp and browned.
• Transfer to wire racks to cool completely before serving.

Steps:

• Preheat oven to 400 degrees.
• Place flour, salt, butter, herbs and pepper in bowl of food processor fitted with steel blade.
• Pulse until combined.
• With motor running, pour 1/4 cup water slowly into feed tube.
• Add a bit more if necessary until mixture begins to hold together but is not sticky.
• Process until dough forms ball.
• Roll dough out on lightly floured surface until very thin, less than 1/8 inch if possible.
• Transfer to ungreased cookie sheet, and prick all over with fork.
• Score lightly with sharp knife if you wish to break into rectangles later on.
• Or leave in free-form shape that you can break into shards.
• Bake 12 to 14 minutes, until lightly browned.
• Cool on rack and store in airtight container.
• Variations: Work small amounts of seeds, herbs or garlic into dough before rolling it out.
• For garlic crackers, add 1/8 teaspoon granulated garlic.
• Or create your own mixture.