These dark and rustic rye wholewheat crackers have an intense and nutty flavour, are packed full of superfood seeds and make the perfect healthy snack to binge eat with no regrets! Toss all the ingredients together, bit of kneading and in no time you’ll have yourself freshly baked crackers, much better than looking through ingredients on store-bought boxes in an effort to keep it healthy. As much as I’d love to have a big old artisanal loaf of rye sourdough everyday, these crackers are a lot more practical and you can always switch it up with the creamy dips or fancy cheese platters!
INGREDIENTS (makes 4 pans of crackers)
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 3 tablespoons flaxseed
- 3 tablespoons sesame seeds (white)
- 3 tablespoons sesame seeds (black)
- 1 cup dark rye flour
- 3/4 cup whole-wheat flour
- Handful of fresh thyme leaves / rosemary sprigs
- 1/2 teaspoon sea salt
- 2 tablespoons vegetable oil
- 1 tablespoon organic honey
- 3/4 cup water
Pulse the pumpkin seeds and sunflower seeds in a high speed blender for a few minutes until it turns to a fine powder and transfer the pastel green powder into a bowl.
Next, blend the flaxseeds to a fine powder in the blender by pulsing it in bursts to avoid it turning into a pasty nut butter.
In a large mixing bowl, combine the finely powdered seeds, dark rye flour, wholewheat flour and stir through with a fork until well combined.
Next add in the salt, black and white sesame seeds and thyme leaves or chopped rosemary leaves.
Once the dry ingredients are throughly combined, add in the water, oil and honey to the bowl. Mix the ingredients together until it starts to form a dough. This is probably less messy in a stand alone paddle mixer but just as easy by hand!
Knead the dough for a few minutes until it comes together.
Preheat the oven to 150°C (300°F )
Divide the dough into 4 parts. Roll out one ball of dough between two sheets of parchment paper to about 1/16″ or as thin as you want the crackers to be.
Discard the top sheet of baking paper and at this point you could cut your crackers into any shape you want. With these ones, I went for a more rustic, simple approach and cut 1″ strips across the length of the dough.
Place in the oven and bake for about 25 minutes, checking and turning the baking tray around at a 10 minute interval.
Once out the oven and left to cool, the crackers should be firm and crisp. If they don’t break with a snap, depending on how thick you’ve rolled them out they might need a few more minutes in the oven.
Repeat the process with the remaining dough.
Serve them with a cheese platter or if you’re going healthy, a creamy garlic yoghurt dip!
(Adapted from the Food52 recipe.)
When grinding the seeds DO NOT add water or any sort of liquid to help it blend easy. It only takes a few minutes in a high speed blender and you’re good to go!
When adding herbs to crackers, dried herbs often lend a stronger flavour so feel free to use those instead. But if you happen to have a whole lot of fresh herbs, like I did, you can use those too for a milder flavour!
If you give this recipe a go, I’d love to see how it turned out. Leave a comment below and share your pictures on Instagram using the tag #thecookbooklife!