When I was a kid, my father liked to joke that the vegetables on our dinner plates were rabbit food. “What’s this rabbit food doing on here?,” he would say with a smile. Anytime I eat a salad plump full of carrots, beets, radishes, and the like, I think fondly of my dad kidding around with us. Putting together the mixture for these seeded crackers, I thought back to those nights and imagined him comparing the batter to a sprinkling of bird seed. Sarah Wilson calls the crackers “Meal-In-A-Biscuit,” I assume thanks to the high protein content from the seeds and nut meal, which also give them that great texture and look. Her recipe calls for chia seeds, but those aren’t easily found in Berlin, so I swapped in flax meal. The genius here, is you can use whichever seeds and nut meal you have on hand.
They may look like they should adorn your tree as a treat for bluebirds, but these crackers are quite tasty, super easy to make, and remarkably similar to those found at many health food stores. I flavored my batch with a combination of ginger, garlic, and dulse flakes, a dried seaweed, which I steeped for a few minutes in the water to help impart flavor, but you can really mix it up with whatever you’d like. Sarah suggests fresh herbs, and I imagine a mixture of lemon zest and chili pepper would also be delicious. These are great for snacking, for a picnic or hike, or for an hors d’oeuvres for dinner parties. Serve with mashed avocado, nut butter, or dips. I whipped up a batch of zucchini hummus to go with mine—just add roasted zucchini to a basic hummus recipe.
Seeded Crackers, adapted from I Quit Sugar
Yield: Makes 20 long crackers or 40 small crackers
250 milliliters water
2 teaspoons dulse flakes
1 teaspoon ground ginger
1 teaspoon garlic powder
½ cup sunflower seeds
½ cup sesame seeds
½ cup almond meal
½ cup flaxseed meal
2 teaspoons chia seeds
½ teaspoon salt
Preheat the oven to 150°C. Line a sheet tray with a non-stick baking mat or parchment paper. If using paper, lightly grease.
In a small pot, bring the water up to a simmer. Add the dulse flakes, ginger, and garlic. Steep for 5 minutes. In a mixing bowl, combine the sunflower seeds, sesame seeds, almond meal, flaxseed meal, and chia seeds. Add the liquid and salt and mix together until thick and thoroughly combined. Pour the mixture onto the prepared sheet tray and use the back of a spoon, or a silicon dough scraper, to press down into a thin and even layer.
Place tray in oven and bake for 30 minutes. Remove from oven, carefully cut the sheet into crackers, and bake for another 15 to 20 minutes, until completely dried through and crispy. Cool and store in a sealed container for up to two weeks.