- in a food-processor, carefully pulse the sunflower seeds until they form a fine powder (but not a butter) and transfer to stand-mixer (or mixing) bowl
- repeat this step with the squash seeds, then flaxseeds, then sesame seeds and transfer to your mixing) bowl
- combine the seed powders with the flours, the, salt, the baking powder and dry herbs or spices and mix
- in the food-processor, combine the oil, honey, eggs and water and transfer to your mixing bowl
- in the a stand-mixer with the dough hook attachment, mix everything on a slow speed for 2 minutes (or by hand with a large spoon for several minutes)
- when it forms a firm, unsticky ball. (add flour or water as needed) then transfer the dough to a floured surface and knead briefly until the dough feels slightly tacky but not sticky
- separate the dough into several balls (i divide the 1 kg of dough into 3 equal pieces of about 330 grams each and wrap in film and refrigerate for an hour minimum, you can refrigerate the rest for a few days or freeze for longer)
- remove from the refrigerator and let sit for 5-10 minutes before using
- heat your oven to 150°C / 300° F
- line a baking sheet with waxed-paper
- on a large well-floured surface and using a rolling pin, roll the dough out until it is relatively thin (2 mm or 1/16 inch)
- if the dough sticks to your floured surface or rolling pin, flip the whole thing over and re-flour
- when almost thin enough, sprinkle the dough's surface with the garnish of small seeds and coarse salt and roll the pin over the dough to push them in slightly
- using a pizza cutter or a pastry wheel with a wavy edge, cut the dough into your preferred cracker size and shape (I like long rectangular shapes about 1X4 inches and i use a ruler)
- using a thin spatula (or the ruler), gently transfer the shapes to the prepared baking sheet (because the crackers won't spread or rise much, they can almost touch)
- make a little ball with the remaining dough, roll it out again and re-sprinkle with the seed garnish and continue cutting out the cracker shapes until finished
- if making 2 sheets simultaneously, you can bake 2 sheets at the same time (by rotating each every ten minutes, they will be ready after approximately 25 or 30 minutes, well-dried, and crisp
- after removing from oven, leave the crackers on the baking sheet so they crisp up more
- let the crackers cool for 15 minutes
- they should snap when cool but if not, then return them to the oven for a few more minutes
- you can keep them in a tin container on the counter for a week (but they’ll be gone too quickly) or freeze them if you’ve made the full batch
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