These homemade crackers couldn't be easier or faster to make. Who knew that nothing but seeds, water, and salt could make such a lovely, crisp cracker? These have an intense and rich sesame taste, which I love, and which is particularly delicious with savory and cheese spreads.
I'm particularly enjoying them with cottage cheese for a late-afternoon snack.
I found the recipe on Mark's Daily Apple via Girl Gone Primal, who also provides a recipe for shrimp pâté to serve with the crackers, mmm. I'll be bringing these around for various upcoming holiday parties, oh yes.
Note: Girl Gone Primal provides directions for soaking the seeds first if you're so inclined.
1 c. raw sunflower seeds
1 c. raw sesame seeds
1 tsp. coarse salt plus more for sprinkling
3-4 Tbsp. water
Preheat oven to 350 degrees F. In a food processor, process the sunflower seeds for 2-4 minutes or until very finely ground and flour-like.
Add the sesame seeds and pulse a few times, then slowly add the water (note: start with 3 Tbsp. of water, add more if necessary) until seed flour comes together in a thick dough.
Between two pieces of parchment paper, roll out the dough to 1/8" thick (cracker thickness). Remove the upper piece of parchment. Lightly score the dough into desired cracker shapes. Sprinkle lightly with coarse salt (and/or other herbs/seasonings).
Bake until golden and crisp, about 15-20 minutes. Allow to cool thoroughly before gently breaking into pieces along score lines. Store in an air-tight container.