I’ve never baked crackers before. I’ve made raw crackers, where you dehydrate them until crispy, but making baked crackers is actually harder! They don’t bake evenly (at least in my oven they don’t), so the outside crackers get brown before the inside ones. My solution? Take the tray out of the oven, remove the brown crackers from the outside edge, and pop the tray back in to cook the middle ones! Not a gourmet cook’s procedure, but it works for me!
I’m making an effort to get rid of the white bread in our house, and whole grain crackers are something I’ve been wanting to try. I made a crockpot of chicken and rice soup today, and hopefully these crackers will taste yummy with it! I found the crackers recipe on the internet, and tweaked it to my liking.
SESAME FLAXSEED CRACKERS
1 3/4 cups whole wheat flour
3 T. raw sunflower seeds, ground
3 T. raw pumpkin seeds, ground
3 T. flaxseeds, ground
6 T. sesame seeds, whole
1/4 t. salt
5 ounces water
1 1/2 T. honey
2 T. oil
Honey-Water Mixture for glazing:
2 T. honey + 2 T. warm water
Mix the first 9 ingredients listed above in a bowl until a firm ball is formed. Knead 2-3 minutes. Rest 20 minutes. Divide into two pieces. Prepare 2 cookie sheets sprayed lightly with oil. Roll each piece of dough thinly into a rectangular shape, trying to keep the dough a uniform thickness. Using a knife, cut the rolled dough into shapes and sizes of your choice. Bake 10-15 minutes at 350 degrees. Remove browned crackers around edges. Bake remaining crackers until browned.
Brush with honey-water mixture (optional) and sprinkle lightly with salt. Allow crackers to cool.