seed crackers
I discovered a new cheese and I just love these with Le Creamieux de Bourgognone. I found that you need to store them because even though they are crunchy, they will pick up moisture.
yield
10 serving(s)
prep time
45 Min
cook time
1 Hr 30 Min
method
Bake
Ingredients For seed crackers
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490 mlwater
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8 ozsunflower seeds
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4 ozsesame seeds
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1/3 cpumpkin seeds
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60 gflax seed
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2 Tbspagar
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1 tspsalt
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1 tspyour choice of herb
How To Make seed crackers
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1Mix all the seeds, husks and salt together in a bowl and pour in the water. Leave to stand for 30 minutes until the mixture has a gloopy consistency. Heat oven to 300 F.
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2Empty a third of the mix on each parchment lined baking tray and spread out thinly and evenly using the back of a spoon. Try to make the mixture as thin as possible. (but be careful of creating holes).
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3Bake in the oven for 1 hour, then remove from the oven and using a knife, score the cracker lines in the mix. Once they are fully baked they will not cut without shattering, so the lines need to be marked whilst the mixture is still soft.
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4Return to the oven for 30 minutes. Check the crackers and remove any that are cooked (the middle will take longer than the edges). If possible, separate the crackers and return to the baking tray to speed up final cooking.
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5Return to oven, if necessary otherwise remove from oven and cool completely on a rack.
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