5.0 from 3 votes
Flax seed crackers with sunflower and pumpkin seeds
Easy to make crackers with just seeds. Flax seeds form the base and I added pumpkin and sunflower seeds. Then add water and roll the crackers! The oven will do the rest.
Prep Time
5 mins
Cook Time
5 mins
Additional Time
1 hr
Total Time
1 hr 35 mins
Servings: 9 crackers
Calories: 163 kcal
Course:
Bread
Cuisine:
European , American
Ingredients
- 1 cup flax seeds (140 gr)
- 2 pinches celtic sea salt keep it as low as possible for MM
- ½ cup pumpkin seeds (70 gr)
- ½ cup sunflower seeds (65 gr)
- 1 cup water (240 ml)
Instructions
- Grind the seeds. Especially all the flax seeds need to be broken. But don't grind everything into flour. I personally like to keep at least the sunflower seeds a little bit bigger.
- Fold a larger (twice the length) sheet of baking paper in half. Fold the edges (at least one inch or two centimeters) so that you get a surface of 10x11 inches (25x30 cm).
- Add in the water and let it rest for about an hour.
- If you have one size pieces of parchment paper instead of a roll, use two. Then be sure to fold all 4 edges!
- Preheat the oven to 390F or 200C.
- Unfold the paper again.
- Roll out the dough between 2 sheets of parchment paper. If you roll it out into about 10x11 inches (25x30 cm) you get medium thick crackers. You might get some frayed edges with this method. If you don't mind just leave it that way. Otherwise try my trick with parchment paper. See below and in the images.
- Place the dough on the paper and roughly divide it. Fold the paper closed again. Turn upside down with the folds facing down. Roll the dough with a rolling pin to the edges. Unfold and cut paper to size.
- Cut a pattern for 9 pieces. This is easiest with a pizza slicer but a sharp knife will do just fine.
- Put in the oven for 25 minutes.
- Then take the tray out. Cut the crackers again if needed or break them into the pre-cut pieces and turn them upside down. This will get the sides of each individual crackers crispier. Put back into the oven for 10 minutes.
- The crackers might have curled a bit. Just stack them up and press down gently. If you do that while they are still warm, they wont break.
- You can store the crackers for 3 to 4 days. Do not put them in a plastic bag, then they become soft and chewy. I store them by cutting the used baking paper into 8 small and one larger piece, the small ones for between the crackers and I wrap the large ones around them.
Cup of Yum
Notes
- The thinner you make the crackers, the crispier they get. But keep an eye on them: they burn quicker as well. Adjust the first 25 minutes to 20 and check on them after 15. The finishing may take a few minutes less as well.
Nutrition Information
Calories
163kcal
(8%)
Carbohydrates
7g
(2%)
Protein
6g
(12%)
Fat
13g
(20%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
8g
Monounsaturated Fat
3g
Trans Fat
0.002g
Sodium
94mg
(4%)
Potassium
229mg
(7%)
Fiber
6g
(24%)
Sugar
1g
(2%)
Vitamin A
4IU
(0%)
Vitamin C
0.3mg
(0%)
Calcium
56mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9crackers
Amount Per Serving
Calories 163
% Daily Value*
| Calories | 163kcal | 8% |
| Carbohydrates | 7g | 2% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.002g | 0% |
| Sodium | 94mg | 4% |
| Potassium | 229mg | 5% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Vitamin A | 4IU | 0% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.