Seriously simple! All seeds, nothing else. No nuts. No flours. Which makes this cracker, of course, gluten-free, common allergen-free, vegan, and paleo. Nice!

In my circles, there is this really cool little group of money-saving, brainstorming, efficient, simple-living, inspiring women. They share deals and coupons, as well as ideas and resources for clean, debt-free, productive, purpose-driven living. I love these ladies!

The current group challenge is aimed at the kitchen, specifically the pantry… those items that sit there taking up space when they could be used to feed our families and save a trip to the grocery store. That’s money in the bank! The challenge is to scout out those items in our own pantries and use them up.

In my fridge and pantry, I have little bags of seeds. Hemp, pumpkin, chia, flax, sunflower, black sesame, white sesame, things that are not labelled… you get the idea. Seeds don’t last forever. It is time to use the seeds. Seeds can be used a thousand ways, which frankly is why I have the seeds, but I would like to use these seeds in one quick application.

The solution? Crackers! Gluten-free homemade sesame flavored crackers. For snacking, to serve along side soup, do dip, whatever. These nutrient-packed little bites will be eaten easily in cracker form.

Challenge accepted. Seeds done!

Here is the super simple method.

I am using a blend of about equal parts sunflower, pumpkin, and white sesame seeds, and throwing in a couple teaspoons, maybe, of flax seeds. When water is added, the flax seeds will act as a binder. Sunflower seeds create a great flour-like cracker texture. And pumpkin and sesame seeds will provide a pleasing flavor without having to add anything else but salt.

Maybe we will enjoy these with a simple asian soup, egg drop or wonton. I happen to have all the ingredients, including some soup stock in the freezer. 🙂 Still in the spirit of the challenge.

In a mini food processor, grind your seeds down to almost a flour.

Some clumping is fine. For texture, it is nice to leave some seed pieces in tact. Mix in salt and any seasonings you would like to use. Taste. Adjust seasoning if needed.

Place seed “flour” into a bowl and add water, a little bit at a time. Combine seed flour with water to form a dough. You need very little water to do this.

On a lightly oiled silpat or parchment-lined cookie sheet, press dough into a flat rectangle.

Note: My silpat is rather heavily oiled here, with olive oil. I thought about turning up the heat to get crispy edges. Oily crispy edges of this sometimes taste a little like bacon. Just an option.

Cover with parchment to easily press or roll it flatter. I like a very thin cracker; you can go as thin as you like. Very thin crackers will be more delicate.

Remove parchment. Pre-cut slices with a pizza cutter or sharp knife so they will easily break apart when baked.

In a low oven, 200º or less, place cookie sheet. Prop the door slightly open with a wooden spoon to help crackers dry. Bake for about 2 hours. Check periodically.

If you like the texture, remove crackers, break apart and serve. You can leave them in longer if you want them dryer.

Enjoy!

Super Simple Seed Crackers

This simple cracker is good on it’s own, but even better when added to a snack tray with fruit and cheeses! Also, try mixing in spices and herbs, or even veggie pulp from juicing. You can go just about anywhere with this method. 

Ingredients:

• (1 cup) seeds – today I have a blend of equal parts sunflower, pumpkin, and sesame
• about 1 T flax seeds – whatever seeds you are using, added flax or chia seeds will give your crackers a binder
• salt, to taste
• water
• optional: spices and herbs, whatever you like

Method

In a mini food processor, grind your seeds down to almost a flour. Some clumping is fine. For texture, it is nice to leave some seed pieces in tact. Mix in salt and any seasonings you would like to use. Taste. Adjust seasoning if needed.

Place seed “flour” into a bowl and add water, a little bit at a time. Combine seed flour with water to form a dough. You need very little water to do this.

On a lightly oiled silpat or parchment-lined cookie sheet, press dough into a flat rectangle. Cover with parchment to easily press or roll it flatter. I like a very thin cracker; you can go as thin as you like. Very thin crackers will be more delicate. Remove parchment. Pre-cut slices with a pizza cutter or sharp knife so they will easily break apart when baked.

In a low oven, 200º or less, place cookie sheet. Prop the door slightly open with a wooden spoon to help crackers dry. Bake for about 2 hours. Check periodically. If you like the texture, remove crackers, break apart and serve. You can leave them in longer if you want them dryer. I have set the oven under 200º (on keep warm) and left them in the oven overnight (door still propped with a wooden spoon). They dry out and have a texture somewhere between baked and dehydrated. Very good!

Note: this recipe method suggests beginning with one cup of seeds because this amount fits easily onto a cookie sheet. You can make as much as you like!

Enjoy!

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