Sesame Crackers

Sesame Crackers

Posted 2015-02-17 by Annalisa Brownfollow
Baking crackers isn’t something I thought I would ever do, however my 60 Day Challenge has pushed my imagination and culinary skills to another level while trying to create food from scratch. The husband loves the challenge as he gets to sample a varied palate of healthy goodies that look and taste so decadently naughty.

I don’t often cook with seeds, as I usually just relegate them to the salad bowl. However, the nutritional benefit of seeds is immensurable. These power packed little bundles of protein, fibre, minerals and omega-3 oils was all I needed to create these wonderfully delicious and crispy crackers.

This recipe uses only sesame and sunflower seeds, processed into a flour like texture; with a little water and a pinch of salt added to form a crumbly dough. It’s that simple and that quick.

You can add any combination of herbs and spices to build on the flavour of the crackers; perhaps a little rosemary and salt; or a little garlic; or add a little chilli to really liven things up.

These are moreish crackers but you can rest assured that finally, you can enjoy crackers that are actually good for you.

These are delicious and moreish, but rest assured you can now finally enjoy crackers that are actually good for you.

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Makes: 20

1 Cup Sunflower Seeds
½ Cup Sesame Seeds
1 Tablespoon Dried Oregano
1 Tablespoon Fennel Seeds
6 Tablespoons Water
1 Tablespoon Extra Virgin Olive Oil
1 Teaspoon Sea Salt

  • Pre-heat an oven to 160 degrees.

  • Place all the ingredients into a food processor and blend until a crumbly dough forms.

  • Using your hands knead the dough for 5 minutes.

  • Spread the dough thinly onto a baking tray and ensure the seed mixture is even and approximately ½ centimetre thin.

  • With a sharp knife score the dough into squares. Place into the oven and bake for 10-15 minutes.

  • Process all the ingredients to form a crumbly dough then spread thinly onto a baking tray and score the dough into squares with a sharp knife.

  • Remove the crackers from the oven and allow to cool. Break the crackers along the seams created from scoring the dough prior to baking.

  • After baking, remove the from the oven and allow to cool, then break the crackers along the seams created from scoring the dough prior to baking.

  • Serve the with fruit; dips such as Eggplant Puree or Roasted Beetroot ; with cheese such as Labneh or with some Chickpea Pâté or simply eat them on their own.

  • These will keep for a week if stored in an airtight container (if they last that long).

    These can be stored in an airtight container if they last that long.


    226434 - 2023-07-17 10:00:03


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