This was my first attempt at making homemade crackers and all things considered, it went pretty well. The only thing I did wrong with this recipe was I didn’t roll the dough out thin enough so my “crackers” are more like baked pita bread, but they still taste good.
One really cool thing about these crackers is that there’s ground up sesame seeds in the actual dough, along with whole sunflower seeds, poppy seeds and sesame seeds. The ground up sunflower seeds adds flavour and protein, something I’ll definitely keep in mind next time I’m making doughs.
This recipe is from Fresh Juice, a Toronto-based food magazine which I’ve been getting delivered to my house lately. The recipe in the magazine doesn’t say to put sea salt on top but I decided to add some, feel free to take it out of the recipe.
Making your own crackers is great because you can control exactly what’s going in them, including spices and sodium content which is a big downside to pre-made crackers. These also store well in an airtight container so you can easily take them with you to work/school for lunch. And they take under an hour to make, which is always a plus.
- 1/2 cup unsalted sunflower seeds
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 tbsp. poppy seeds
- 2 tbsp. sesame seeds
- 1/4 tsp. salt
- 1/2 cup water (plus 1 tbsp. to moisten dough)
- 1/4 cup canola oil
- 1 egg white, beaten
- 1 tbsp. sesame seeds
- 1 tbsp. poppy seeds
- 1 tsp. sea salt
In a coffee grinder, grind half the sunflower seeds. Transfer to a large bowl. In the same bowl, add remaining sunflower seeds, all-purpose flour, whole wheat flour, poppy seeds, sesame seeds and salt. Mix lightly until combined.
In a separate bowl, whisk together water and oil. Pour over the flour mixture and stir until a dough is formed. Transfer dough to a lightly floured surface and knead for roughly 2 minutes; then cover and let rest for 10 minutes.
Preheat oven to 400 degrees F.
Divide dough in half, and roll out each half on a lightly flour surface to 1/8-inch thickness. Place both halves on baking sheets lined with parchment paper. Brush tops of crackers with egg white, sprinkle sesame and poppy seeds on top, then sprinkle salt. Bake for 15 minutes, rotating and switching pans halfway through. Let cool and break into pieces.