Wednesday, February 20, 2013

multi seeded crackers

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Homemade crackers - they have been on my must make list for over a year! To tell you the truth, for reasons unknown, making my own crackers intimidated me. Well not anymore; they actually are super easy to make and so much tastier than your typical store bought version, not to mention a heck of a lot cheaper.
One of my favorite snacks - crackers & hummus. I found myself day dreaming about these crackers during the day, calling Justin panicking 'cause I thought he would eat the last of the crackers before I got home. Luckily he knows me all too well and made sure to save the last of the crackers for my afternoon snack.


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I love a mix of sweet and salty- these crackers were definitely on the sweeter side thanks to the dates and coconut flour - feel free to try chickpea flour for a little less sweet cracker. Or leave out the dates and replace with an additional 1/4 cup or so of water.

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Over the weekend I also made this amazing tapenade from Keepin' it Kind - let me tell you; make these crackers and Kristy's tapenade, you will not be disappointed. 

Have you ever made crackers at home before - if so leave the link (if you have one!) in the comments so I can check it out.

What is your go to afternoon snack?

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Multi Seeded Crackers
makes about 30-40 crackers

you will need:
1/4 cup sunflower seeds
 1/4 cup pepita's seeds
1/2 cup ground flax seed
1/4 cup coconut flour
2 tsp each sesame seeds- black & tan
2 tsp chia seeds
2 tsp poppy seeds 
pinch of salt
5 dates pitted & soaked in 1 cup warm water
3/4 cup warm water
2 tbsp coconut oil - melted

assembly:
pre heat oven to 350*
roughly process pepitas & sunflower seeds in a processor- transfer to a medium mixing bowl with sesame seeds, flax, poppy seeds, chia seeds, coconut flour & salt

in a food processor combine dates,  3/4 cup of water & coconut oil and blend until smooth - add the wet mix to the dry and stir well.

between 2 pieces of parchment paper roll the "dough" to the thinness of your liking. I rolled mine out to about a 1/4" thickness, next time I would make them a little thinner. Remove the top piece of the parchment paper. With a sharp knife score the top of the dough in a criss cross patter - the width of each cracker is up to you, mine were about a 1" x 1/2" rectangle/diamond.

transfer parchment with the crackers directly onto a baking sheet, bake in a pre heated oven for 30-45 minutes turning crackers at the half way mark. The crackers should be golden brown on both sides.

Remove crackers from oven and allow to fully cool; the crackers crisp up nicely once cooled.

Crackers will keep up to a week.

Enjoy!


Yum

20 comments:

  1. I love the addition of dates in these crackers to make them slightly sweeter! Making crackers has been on my list of things I want my husband to make. He always says he is going to give it a go, and has a stack of recipes I have emailed him, but never makes them. I'll be sure to add this one to the stack and see what happens!

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  2. these crackers look PERFECT! so crunchy with tons of stuff going on in there. gotta make me some of these.

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  3. Crackers have been on my must-make list, as well :) Looks like I need to try this recipe and make homemade hummus. ULTIMATE SNACK! Love the variety of seeds.

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  4. These crackers look delish! I've made Cara from Fork & Beans "cheez-its" and they were so good- and surprisingly easy to make too.

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  5. Wow those crackers look so yummy! Love the sunflower seed in there.

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  6. Yum! I love homemade crackers. These look fantastic! I need to try that tapenade too!

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  7. Awesome Heather! I need to try my hand at homemade crackers - these look fabulous! My all time favorite afternoon/early eve snack is crackers and cheese - hands down! I'll keep you posted!

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  8. Mmmm homemade crackers like these would be delicious with some cheese :D

    Cheers
    CCU

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  9. i love all the goodies in these crackers! looks like i might need to make that tapenade for hubbs.. he loves olives:)

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  10. Those crackers look perfect for that tapenade. I love crackers with seeds and lots of crunch!

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  11. my oh my those look incredible!! i could definitely get cozy with a movie and a bowl full of those!!

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  12. Looks delish - absolutely worth to try!

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  13. Love the idea of sweeter crackers! The combo of those with the tapenade sounds divine :) I'm feeling inspired!

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  14. So glad you finally made your own crackers! I love a good cracker that tastes good as a snack on its own and also holds up well as a base or dipper for toppings! The tapenade would be perfect with these!

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  15. These crackers look so perfect for that tapenade! I am just so pleased that you liked it! I like the idea of these crackers being a little sweeter too- wheat thins were always my favorite. :-)

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  16. Just thought you might want to know that we linked to you today. http://rooted-vegan.blogspot.com/2013/02/vegan-baked-good-link-roundup.html

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  17. I love making homemade crackers! These look divine. My only issue with crackers is that I can never seem to roll them quite thin enough, no matter how much elbow grease I put into my rolling pin. Oh my, that tapenade.....

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  18. Thanks for sharing your recipe, the crackers look delish! I just tried making them and the dough was pretty wet, not to say a bit soupy is that how it's suppose to be? I followed your recipe and added 1 cup of warm water + 3/4 water but that seems to be too much. What kind of consistency should the dough be? First batch is in the oven, so I hope they turn out ok!

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    Replies
    1. Hi Lily!
      I am so sorry, I took home the recipe to make after reading your comment and realized that I had made a typo- the 1 cup of water is for soaking the dates only and should be discarded after soaking. The 3/4 cup is the amount of water needed for the actual dough - I have a feeling that you may have had to bake your crackers a bit longer than the allotted 25-30 minutes for them to become crispy. My apologies for the oversight- it was an honest mistake, I thank you you so much for bringing this to my attention! The recipe has been updated :)

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