Seed Crackers | Kitchen on the Cliff with Giovanna Bellia LaMarca

Mix together 1.5 cups of mixed seeds (pumpkin seeds, sunflower seeds, sesame seeds, Nigella seeds or black sesame seeds, flax seeds).

Add 1.5 cups of flour to the seed mixture.

In a separate bowl, combine 1 cup of warm water with 1/4 cup of olive oil.

Make a well in the seed and flour mixture, pour in the water and olive oil mixture, and mix until combined.

Cover the batter and let it rest for 20 to 30 minutes.

After resting, wet the surface where you will work and place a piece of parchment paper down.

Pour the batter onto the parchment paper and sprinkle a little flour on top.

Spread the batter onto the parchment paper, rolling it out to the same size as the parchment paper.

Remove the top piece of parchment paper and transfer the whole thing to a baking sheet.

Drizzle olive oil on the surface of the dough and brush it evenly.

Sprinkle kosher salt over the surface of the dough.

Score the dough into cracker shapes with a knife, cutting it in half and then into rectangular pieces.

Preheat the oven to 350°F (170°C).

Bake the crackers in the oven for 30 to 40 minutes.

Once done, let the crackers cool and break them apart along the scored lines.

Equipment Needed

Spice Level:

Dietary