Furikake Seedy Crackers
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6 servings
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Appetizer
Furikake Seedy Crackers
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Furikake comes in a variety of flavors. A dried seaweed-based condiment, various brands and types contain a melange of ingredients, which range from bonito flakes, dried egg, and wasabi. I always go for the one with wasabi but feel free to use another one. Furikake sometimes comes in shaker bottles or little packets, and can be found in food shops that sell items for Asian cooking, or online. In Paris, it can be found at Ace Mart. There are also recipes online to make your own. The original recipe called for 3 sheets of nori cut into little 1/2-inch (2cm) strips if you'd rather use that.The original recipe also used raw sunflower seeds but I used ones that were roasted and unsalted and the crackers came out just fine. I found 2 teaspoons of flaky sea salt just right sprinkled on top, but if you are using another type of salt, such as kosher salt, you may want to use less as it's saltier. If ...
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Ingredients
- 1/4 cup (35g) sunflower seeds toasted or untoasted
- 1/4 cup (40g) flax seeds
- 1/4 cup (42g) chia seeds
- 2 1/2 tablespoons (13g) furikake
- 3 scallions white and light green parts, thinly sliced (about 1/2 cup/50g), or 2 medium shallots, minced (50g)
- 1 small garlic finely minced or grated, clove
- 1/2 teaspoon red chile flakes
- 3/4 cup (180ml) water cold
- 1-2 teaspoons sea salt such as fleur de sel or Maldon, flaky
Instructions
- Preheat the oven to 300ºF (160ºC.) Adjust the oven rack to the center of the oven. Prepare two sheets of parchment paper 12 x 17-inches (30 x 43cm.)
- In a medium bowl, mix the seeds, furikake, scallions, garlic, chile flakes, then add the water and stir until everything is well-incorporated, Let sit 3 to 5 minutes for the mixture to jell.
- Place one sheet of parchment paper on a countertop. Scrape the cracker mixture over the sheet of parchment paper. (It'll seem a little liquidy, but that's okay.) Spread the mixture relatively evenly over the parchment paper with a thin metal icing spatula (best), or the back of the soup spoon (fine to use.) Place the second sheet of parchment over the cracker mixture and use a rolling pin to smooth and even out the cracker mixture. It should reach almost to the edges of the paper but not quite.
- Carefully slide the two layers of parchment paper with the cracker mixture between it onto the baking sheet. Peel off the top layer, smooth out any cracks or boo-boos, sprinkle with flaky sea salt, and bake the cracker mixture until it's no longer wet in the center, about 45 minutes. If it still feels damp in the center, you can flip the entire sheet of crackers over, carefully peel off the parchment paper, and bake for another 5 to 10 minutes. Remove from oven and let cool on the baking sheet, then break into shards.
Notes
- Storage: The crackers can be stores in an airtight container for up to one week.
- Serving: Serve as an appetizer with a favorite dip, such as Hummus, Eggplant Caviar, Baba Ganoush, White Bean Spread, Tarama, or Labneh. It can also be served with a cheese board or alongside soup or salad.
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