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–+ servings
dried sungold tomato halves on dollops of whole grain peach mustard with a slice of feta on bite size pieces of sesame flax crackers.

Sesame Pumpkin Seed Flax Crackers (gluten free!)

Alewyfe
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! 
5 from 1 vote
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Course Appetizer, Baking Basics, Small Bites & Snacks
Cuisine Contemporary, Nordic, Scandinavian
YIELD 32 large crackers (or 64 smaller ones)
Calories 139 kcal

Equipment

  • 2 half-sheet pans
  • parchment paper or silicone baking mats
  • flexible spatula or bowl scraper

Ingredients
  

dry ingredients:

  • 1 ½ cup whole flax seeds
  • 1 cup pepitas (hulled pumpkin seeds)
  • 1 cup white sesame seeds
  • ½ cup black sesame seeds
  • 2 tbsp dried lambsquarter seed tops or poppy seeds (optional... chia seeds are also good)
  • 1 cup cornstarch
  • 2 tsp salt

wet ingredients

  • 3 ½ oz light/neutral vegetable oil (canola, grapeseed, peanut or vegetable oil, or regular light olive oil will work)
  • 14 oz boiling water

garnish

  • ⅛ tsp Maldon flaky sea salt or kosher salt for garnish

Instructions
 

  • Preheat oven to 300℉. 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.

Notes

You can flavor these with fresh or dried herbs, flavored or smoked salt, flaky Maldon sea salt, or cracked black pepper.
Nutritional information provided is an estimate for 32 large crackers, and calculated using poppy seeds, canola oil, and flaky kosher salt, and other ingredients as written. 

Nutrition

Calories: 139kcalCarbohydrates: 8gProtein: 3gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.01gSodium: 159mgPotassium: 117mgFiber: 3gSugar: 0.2gVitamin A: 1IUVitamin C: 0.1mgCalcium: 98mgIron: 2mg
Keyword appetizer, cheese plate, crackers, entertaining, gluten-free, healthy, hobbit food, outdoor snacks, snack, vegan, vegetarian, whole grain
Tried this recipe?Let us know how it was!