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Seedy crackers

March 30, 2010

There was something beautiful and deeply appealing to my chip-infested self about these crackers. Full of seedy goodness and wholemeal flour, they were a perfect snack food that would prevent deepfryer lust.

Before baking, they were dark grey, with all the mystery of soba noodles and other super healthy alternatives to your usual refined-flour-made starchy go-to foods. Once baked they went all golden, still with a slight grey tan.

Once stacked, they made my inner foodie geek giggle with glee. Now don’t get me wrong, these certainly satisfied that geek. As crisp as the shirt of any librarian, these were all very wholesome, and you can taste the difference they’re making to your arteries as you chomp them down. Also, unlike crackers made with refined flours, these don’t leave that sour taste in your mouth. However, these really are a geeky treat, and like assigned readings, these are at first all very enlightening, but the next time your snack cravings kick in, I’m willing to bet those chips will rear their greasy heads again. That said, I really am very fond of these. There’s no doubt that you need something a little more interesting on a more regular basis, and if that’s what you’re looking for, then go for it. The ingredients are pretty adaptable too, so don’t feel limited to using only the seeds I have. Go on foodie geek, broaden your horizons.

Black sesame seedy crackers

90g of seeds (I used pumpkin, sunflower, and white sesame. The original recipe advises using pumpkin seeds plus whatever else you have on hand)
60g black sesame seeds
240g wholemeal flour*
1 tsp sea salt
2 T honey or golden syrup**
3 T oil
135ml (ish) water

*I know wholemeal flour is all very healthy, but the bran in wholemeal flour is quite overpowering. I’d use a mixture of white flour and wheatgerm next time.

**These crackers were sort of sweet, and I’d rather they be unabashedly savoury next time, so if you agree, then maybe halve the sugar content or omit it altogether.

Preheat oven to 150C (300F). In a food processor, pulse all the seeds together until you get a powder. Add flour, salt, honey and vegetable oil and pulse again to evenly distribute the oil and honey throughout. Finally, add the water, and pulse until you get a soft, moist dough (you may need a few extra teaspoons of water). Lightly flour a working surface, and roll a tennis ball sized portion of dough out thinly and cut into shapes. Transfer shapes to a lightly greased baking tray. Bake for 10 mins, rotate the tray, bake another 10 minutes, until lightly golden. While baking, roll out and cut more shapes to prepare for your next tray.

Tip: Use scraps of dough and combine with a batch of fresh dough each time, rather than trying to roll out the scraps. This will prevent the scraps from getting dryer and dryer.

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7 Comments leave one →
  1. March 31, 2010 8:17 am

    I just found your lovely blog via Curious Kai, and these crackers look great. Most days I have The Breadman Pumpkin Seed Crackers for my lunch, usually with hummus and also at the moment with gorgeous heirloom tomatoes from Lyttelton Market, so I’m really keen to give these a try. Think I’ve even got everything I need to make them today. Saw the note about sweetness, so maybe I’ll try substituting maple syrup for the honey and use less.
    Sue

  2. March 31, 2010 8:42 am

    Yay, a whole new window of NZ food bloggage just opened up! Thanks for commenting Sue :)

  3. April 12, 2010 12:11 pm

    I’ve never made crackers before but these would be the kind that I’d want to make. :)

    Can you get your hands on white whole wheat flour? It’d definitely help the bran taste.

  4. April 12, 2010 4:23 pm

    M: Unfortunately I’ve only seen generic “wholemeal” flour around, although I could certainly use a blend of white flour and wheatgerm, which is sort of like the stoneground white flour we can get here. Thanks for the tip though!

  5. April 12, 2010 9:43 pm

    Çok güzel görünüyor!

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