Seed Crisps

seed crisp

This makes a high protein, gluten free cracker that tastes something like Mary’s Gone Crackers, but better, I think. I like having control over the size of the pieces. You can use other raw seeds, like chia. You’ll see the imprint edges of the cookie sheet in the middle piece above. Why buy if you can so easily bake?

You will need two cookie sheet sized Silpats (silicone liners) and two cookie sheets, approximately 13×18 inches. (Of course you can spread the batter on larger or smaller ones, too.) Heat oven to 325 degrees.

2 cups water

½ cup gluten-free flour—I’ve used light teff, sprouted buckwheat, chestnut. I think any gluten-free flour would work. Mary’s Gone Crackers uses rice and quinoa flour. Rice makes the cracker particularly crispy, but I prefer teff or buckwheat. If you use chestnut flour, leave out the extra sweetening. You could flavor this cracker with spice (turmeric, cumin, etc.) if you wanted, but that makes it less versatile. Plain, it goes with anything.

2 Tbs. maple syrup (or equivalent Stevia powder—about 1/4 tsp.)

1 tsp. salt

½ cup sesame seeds

½ cup golden flax seeds

1 cup sunflower seeds

1 cup pumpkin seeds

Whisk flour into water and add sweetener and salt. Whisk in small seeds, then large seeds. Taste for the level of sweet and salt you like, and adjust, if necessary.

Let sit at least 15 minutes (longer is fine: this allows the starch to absorb the water and the flaxseeds to swell), then pour or spread onto silicone liners. I used a small angled spatula. Bake in middle of oven at 325 about 20-25 minutes, or until crisp and evenly brown. Rotate the baking sheet if necessary. If the seeds are browning before the water evaporates and the cracker dries out, turn down the temperature. If you like a lighter cracker, you can turn off the heat before it is completely baked and let the cracker dry out in the turned-off oven, even overnight. Break into pieces and store airtight for several weeks.

2 thoughts on “Seed Crisps

  1. Hi Natasha!
    Your blog popped up in my FB feed…how does it know?! The torte looks delicious but will have to wait for a special occasion. The seed crackers I made yesterday and they are sensational! I make Herbes de Provence sour dough crackers every week (which my granddaughter gobbles up with spiced beet dip) but these are already a new favorite. The recipe is genius. Thank you!
    I also enjoyed seeing your sweet childhood photo and reading your bio. Such an interesting life story!
    Xoxo
    Barbara

    Like

Leave a Reply to Barbara Cancel reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.