SUSTENANCE: Sesame Seed Flax Crackers (gluten free!)
I made a big batch of homemade sesame flax seed crackers today, with crunchy pepitas and sesame seeds. They’re deceptively easy to make, with no fussy dough to roll out. Just mix, spread, score, bake, and break into individual crackers. I like to make long, rectangular crackers, about the same size as a crispbread cracker, but you can get creative and make other shapes.
These crackers are wholesome and so delicious, and because they’re packed with flax and other seeds, they’re full of fiber. This is a simple but satisfying snack that will stay with you for hours!
These are adapted from the recipe for fröknäcke in Magnus Nilsen’s The Nordic Baking Book, which is a treasure- do yourself a favor and pick up both that and The Nordic Cookbook if you have any interest in Scandinavian cuisine. In addition to the thousands of recipes in these two hefty cookbooks, they’re also fascinating cultural and historical archives!
Seedy Flax Cracker Ingredients
I’ll share my variation of these seed crackers below, although this is a pretty adaptable method. You can adjust the seeds and flavorings to your preference, or what you have in your pantry. I added some ground dried lambsquarters (seeds with some leaves) and black sesame seeds.
You can flavor these flax seed crackers with fresh or dried herbs, flavored or smoked salt, flaky Maldon sea salt, or substitute a portion of walnut or hazelnut oil for some of the seed oil to personalize these or vary the flavor of the basic recipe.
The flaxseed and cornstarch are essential, though, as they’re the glue and structure that binds these crackers together! Some sort of vegetable or seed oil will help these bake into crispy crackers with a satisfying crunch.
Whole Flaxseed:
Flax is nutty-tasting and so good for you! I love Great River Organic Milling flax, but if they’re not local to you, use what you prefer. Just make sure that they’re fresh or have been stored in the freezer. Stale flax can have a fishy flavor when the oils oxidize or go rancid, and you lose a lot of the good nutritional benefits from the Omega-3 and other healthy fats.
Pepitas:
I used salted and toasted sprouted and hulled pumpkin seeds. You can also use raw pumpkin seeds, just make sure they’re hulled.
Sesame seeds:
I use a combination of white and black pumpkin seeds for a striking color contrast and flavor. You can use all white sesame seeds if you don’t have black ones.
Cornstarch:
This is the binder that helps make these crackers super sturdy so you can pile them up with tasty ingredients or use them for dipping. If you need your crackers to be gluten-free, make sure you buy gluten-free cornstarch.
Oil:
Use a light, neutrally flavored oil here, like grapeseed or canola. You can also use olive or peanut oil for a more strongly flavored cracker (but make sure you check for peanut allergies if you’re serving these to friends!).
Water:
Hot water is the binder that activates the starch in the flax and the cornstarch that makes these crackers stick together. It’s pretty simple… after mixing the dry ingredients, you add the hot water and oil, and let it sit for a bit. It will become a spreadable mixture that you can pour out and then spread onto your baking pans. So easy!
Seasoning:
You can keep these super simple, with just a sprinkle of flaky or kosher salt. Or add dried herbs, black pepper, or other accents to flavor your sesame flax crackers. I added some dried lambs quarter tops with seeds, which are similar in texture to poppy seeds.
Sesame Flax Seed Cracker Serving Ideas
These gluten-free snack crackers are a versatile base for dipping or snacking, or making addictive and easy appetizers.
Your homemade sesame flax crackers are great with a cheese or charcuterie plate, hummus or baba ganoush and other dips. Spread them with soft cheeses or preserves, smoked trout spread, or anywhere you want a sturdy gluten-free cracker.
They’re great hiking snacks and packed with nutrition to keep you going over the trail miles, especially paired with some dried fruit and jerky!
I threw together these tasty nibbles- a sliver of sheep feta, homemade peach mustard, and some still-juicy sungold halves I pulled from the dehydrator… Each bite was a concentrated flavor bomb of balanced sweetness, piquant tang, and satisfying nutty crunch.
And then I made another round of these addictively munchy little snacks. I had to put them away before I spoiled my dinner, but damn. These are delicious, and so easy to make. I’m never buying seed crackers again!
Sesame Pumpkin Seed Flax Crackers (gluten free!)
Equipment
- parchment paper or silicone baking mats
Ingredients
- 1 ½ c. whole flax seeds
- 1 c. pepitas pumpkin seeds
- 1 c. white sesame seeds
- ½ c. black sesame seeds
- 2 T. dried lambsquarter seed tops sieved (optional... poppy or chia seeds are also good)
- 1 c. cornstarch
- 2 t. salt
- 3.5 oz light/neutral oil I used peanut, but canola, grapeseed, vegetable oil, or regular olive oil would work
- 14 oz. boiling water
- Maldon flaky sea salt or kosher salt for garnish
Instructions
- Preheat oven to 300 F. Line two half sheet pans with parchment or silpats.
- In a large bowl, mix all dry ingredients. Stir until they are well combined and there are no clumps of cornstarch.
- Add oil, stir to mix again, and then add boiling water and stir well. Let sit for 10 minutes. The mixture will thicken considerably and absorb the liquid.
- Divide the mixture between the pans- it will be very thick but still spreadable. Using a rubber spatula, spread into a thin even layer that covers the entire pan.
- Use a pizza cutter or sharp spatula to score the cracker dough into your desired sizes. You don't have to make a clean cut, just an indentation to break them later.
- Sprinkle lightly with salt or other desired garnish- coarse black pepper or herbs can also be good.
- Bake for 90 minutes, or until crackers are crisp and have no damp spots (baking time may vary depending on how thickly you spread your crackers). Rotate the trays halfway through so they bake evenly.
- Let cool on wire racks, break into desired sizes, and store in airtight containers.