SUSTENANCE: Sesame Seed Flax Crackers (gluten free!)
I made a big batch of flax crackers today, with pepitas and sesame seeds.
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!
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. The flaxseed and cornstarch are essential, though, as they’re the glue and structure that binds these crackers together!
You can flavor these 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?
These crackers are a versatile base for dipping or snacking, or making addictive appetizers. 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… A concentrated flavor bomb of balanced sweetness, piquant tang, and satisfying nutty crunch.
And then I made another round. Going to put them away now before I spoil my dinner, but damn. These are delicious, and so easy. I’m never buying seed crackers again!
Sesame Pumpkin Seed Flax Crackers (gluten free!)
Equipment
- 2 half-sheet pans
- 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.
- Add oil, mix again, and then add boiling water and stir well. Let sit for 10 minutes.
- Divide the mixture between the pans- it will be very thick. Usually 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. Rotate the trays halfway through so they bake evenly.
- Let cool on wire racks, break into desired sizes, and store in airtight containers.