It’s a sunny, warm, summer day. After a long walk to the beach and back, frolicking in the ocean and time lounging in the sun, I arrived home in the late afternoon tired and ready to eat!
I thought I might have soup, pizza or pasta but nothing felt appealing. What sounded just right was simple, quick and satisfying. Seed Crackers with Cashew Nut ‘Cheese,’ Tomato and Onion. I had seed crackers in the cupboard I made for Christmas, cashew nut ‘cheese’ and red onion in the refrigerator and ripe, juicy tomatoes on the counter. Within minutes, I had a tasty, light meal ready to devour and it hit the spot.
I hate when recipes include pre-made ingredients or foods/spices I have never heard of or that are hard to find without explanations. Here is my recipe for seed crackers; I do not buy crackers or nut cheeses because there is usually some ingredients included I do not want to eat such as grains in seed crackers or nutritional yeast in nut cheeses.
Today, I share my recipe for seed crackers. They last a long time if they are cooked until they are crunchy and stored in an airtight container when they are completely cooled. They make a great base for nut cheeses, guacamole, dips, veggies or to eat with soups or salads.
Baked Seed Crackers
Ingredients
2 cups soaked golden flaxseeds
1 cup soaked sunflower seeds
1/2 cup soaked white or black sesame seeds
1/2 cup packed fresh parsley leaves
2 heaping tbs onion powder
1 heaping tsp garlic powder
1 tsp Himalayan pink salt
pepper to taste
Method
Soak all the seeds in separate bowls. Cover with filtered water and a pinch of sea salt and let stand for several hours. Watch to make sure all the seeds stay covered in water. Add more water if necessary.
Rinse the seeds with fresh water and drain. Add the flaxseed, sunflower seeds, parsley leaves, onion and garlic powders and salt to a food processor and run until you have a paste. Transfer to a bowl and add in the sesame seeds. Adjust seasoning if needed.
Preheat an oven to 120c. On two flat cookie sheets, place non stick paper. Spoon seed dough on to the sheets in rows as if you were making cookies. Leave some space between each so they have space when you flatten them out. Place another sheet of non stick paper on top of the crackers and use a flat spatula to flatten each cracker. Lift the non stick paper gently when you are finished.
Bake the crackers in the oven. Every 20-30 minutes check them, rotate and turn them over when browned. Cook until they are crispy. It may take an hour to 2 hours depending on how hot your oven is. Keep a watchful eye on the crackers. It is easy to burn them or not cook them enough. It is important to cook them at a low heat. Allow them to sit in the oven as it cools. Once they are room temperature, store in an airtight container in the cupboard.
I bake one batch on two baking sheets and save the remaining batter stored in an airtight container in the refrigerator or freezer to cook when I have finished the first batch.
Have patience with the cooking. They are worth the effort!
And tomorrow, I will share how to make firm cashew nut cheese…