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.
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.
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?
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
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.