Poppy And Sesame Seed Crackers Recipes

Steps:

• In a medium bowl whisk together both flours, poppy seeds, sesame seeds, salt, and baking powder. Add the oil and stir until combined. Add the water and stir to combine and create a dough. Turn the dough out onto a floured surface and knead 4 to 5 times. Divide the dough into 8 equal pieces, cover with a tea towel and allow to rest for 15 minutes.
• Preheat the oven to 450 degrees F.
• For a thin snacking cracker: On a lightly floured surface, roll out 1 piece of dough to 1/16-inch and place on a parchment lined baking sheet. If there is room on the sheet pan, repeat with a second piece of dough. Bake on the middle rack of the oven for 4 minutes then flip and bake for an additional 2 to 3 minutes or until golden brown. Remove from the oven and place on a cooling rack. When cool, break into desired size pieces. Repeat procedure with remaining dough.
• For a thicker dipping cracker: On a lightly floured surface, roll out the dough as above but to 1/8-inch thick. Bake for 6 minutes on the first side, then flip and bake another 4 to 6 minutes.
• For super even thickness and easy rolling: Roll out using a lightly floured pasta roller. Flatten the dough until it will pass through the first setting and go to the highest number that your pasta roller will allow without tearing the dough. Bake according to the thin cracker instructions.
• Note: Baking times will vary depending on exact thickness of dough and oven temperature, so watch them closely. Store in an airtight container for up to 2 weeks.

Steps:

• Preheat oven to 350°F. Stir together egg, water, and salt. Brush each tortilla on 1 side with egg wash, then, holding over a bowl, sprinkle with poppy seeds to cover completely.
• Cut out 7 or 8 stars from each coated tortilla (you'll have to press hard; use a pot holder to protect your hands), transferring to 2 baking sheets, seeded sides up. Bake, 1 sheet at a time, in middle of oven until crisp, about 15 minutes. Cool crackers on a rack.

Steps:

• Preheat oven to 375°F. Mix oats, pumpkin seeds, sunflower seeds, sesame seeds, chia seeds, poppy seeds, and salt in a large bowl. Stir oil, maple syrup, and 3/4 cup room-temperature water in a medium bowl to combine. Pour liquid over oat mixture and toss until mixture is completely soaked. Let sit 10 minutes; mixture will absorb water and thicken.
• Form oat mixture into a ball and transfer to a parchment-lined baking sheet. Press a second sheet of parchment paper directly on top and, using a rolling pin, flatten to 1/8" thick (the shape doesn't matter). Remove top layer of parchment.
• Bake cracker until golden brown around edges, 15-20 minutes. Remove from oven and carefully turn out, parchment side up. Place a fresh sheet of parchment on baking sheet. Remove parchment from cracker, carefully turn cracker over, and return to baking sheet. Bake until firm and golden brown around edges, 15-20 minutes. Let cool on baking sheet, then break into pieces with your hands.
• Do Ahead
• Crackers can be made 1 week ahead. Store airtight at room temperature.

Steps:

• Prepare the dough: Preheat oven to 350°F
• Pulse together flour, baking powder and salt in the bowl of a food processor fitted with a metal blade.
• Add the butter and pulse until the mixture resembles coarse meal.
• Transfer the flour mixture to a large bowl and add the yogurt, 1/2 cup of the sesame seeds and all of the poppy seeds.
• Stir just until the ingredients are incorporated.
• Divide the dough into quarters, wrap in plastic wrap and chill for 10 minutes.
• Bake the crackers: Lightly coat a baking sheet with vegetable oil and set aside.
• Lightly beat the eggs and sugar together in a small bowl until the sugar dissolves and set aside.
• Roll the dough out on a lightly floured surface to a 10- by 16-inch rectangle about 1/4 inch thick.
• Brush the dough with the egg wash and sprinkle evenly with the remaining sesame seeds.
• Cut into 2- by 5-inch rectangles and bake on the prepared baking sheet until browned -- about 25 minutes.
• Transfer crackers to a wire rack to cool completely and store in an airtight container until ready to serve (up to 1 week).

Steps:

• Preheat oven to 400°. In a small bowl, combine the first 6 ingredients. Gradually add 2/3 cup water and oil, tossing with a fork until dough forms a ball. Turn onto a lightly floured surface; knead 8-10 times., Divide dough in half. Roll each ball directly on a baking sheet coated with cooking spray into a 12x9-in. rectangle. Pierce dough with a fork., Whisk together egg white and remaining water; brush over dough. Combine topping ingredients; sprinkle over tops., Score each pan of dough into 24 pieces. Bake until golden brown, 15-18 minutes. Immediately cut along the scored lines; cool in pans on wire racks. Store in an airtight container.