Making your own delicious seed-based crackers is easy and fun. Nutty and flavorful, these crackers will disappear almost instantly, with or without the help of cheese. Our Market Harvest spice blend works beautifully, with its nuanced mix of seed flavors, including the pungency of ajwain, the light sweetness of fennel and a gingery-pepper bite from grains of paradise.
You could also substitute our Better Than Everything Bagel Spice. Both blends have sea salt, so we didn't add any extra salt to the recipe. Inspired by a recipe from our friend Grace Benveniste.
Makes 1 cookie sheet of crackers
Ingredients:
1/4 cup flax seed meal*
1/4 cup black chia seeds
1/4 cup flax seeds (dark or golden)
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/4 cup toasted sesame seeds
2 tbsp Market Harvest Spice
*To get 1/4 cup flax seed meal, simply grind 1/3 cup flax seeds in a coffee grinder.
Directions:
Preheat oven to 350 degrees. Combine all the ingredients in a bowl. Add 1 1/2 cups water and mix well again. Let the mixture sit for at least 20 minutes to soak up the water. Spread the mixture using the back of a spoon on a parchment paper lined cookie sheet until thin.
Bake the crackers until crispy, flipping the crackers once midway through baking, about 30 minutes per side. Cut up or break into pieces.
I tried this recipe and it was a disaster. Not sure how you can flip the crackers once midway without it falling apart. Only the edges were crispy. Any tips?
The most basic ceviche recipe doesn't call for much spice (just salt), but we thought our Chili Powder would kick up the flavor and add color and depth. Featuring a blend of Ancho chile, garlic, cumin, paprika and Mexican oregano, the heat level is mild but flavorful.
According to Indian cooking icon Madhur Jaffrey, it is one of the few drinks that people drink with meals in India. The cooling yogurt drink can be made sweet or salty and can be flavored with different fruits and spices. It is popular in India at breakfast, lunch or as a snack.
Dagmar
September 16, 2018
If you have it on parchment, flip the whole thing over onto a new piece of parchment on the pan. I also used a little bit of coconut flour to help bind the mixture as I found it to be a little loose.