Making bread really changed my attitude about what is possible to make at home. I had never even considered baking it at home, so it really opened my eyes to the possibilities. Making my first batch of crackers was a similar experience. When I announced to my coworker that I had made crackers – she looked at me funny and then was like “Wait, how do you even do that?”
To be honest? It is so flipping easy, I wish I had discovered it sooner. The base is quite literally flour, water, salt and baking soda. Add a few extra ingredients to make it tasty. Roll it super thin and cut into your desired shape and TA DAAAAAAA!
The scary thing is how easy it is…because once you realize that, you’ll be making them all the time and eating your weight in these thin & seedy crackers. Not a huge problem, because I guarantee these crackers are more nutritious than those sold in a box, but everything in moderation is still a guiding principle I fully support.
So do what you will with portions- but definitely make these because they’re so dang easy and so delicious topped with cheese or hummus!
Sesame & Flax Crackers
- 1 – 3/4 cup spelt flour (I also did a batch with white flour & whole wheat flour – they were all delicious)
- 3 tbsp melted butter (vegan? Veg oil or melted smart balance would work!)
- 1 tbsp honey
- 1 tsp apple cider vinegar (optional – I’ve done with and without and both were great)
- 1/8 tsp vanilla extract (adds complexity and delicious flavor!)
- Sprinkle of paprika (feel free to experiment with different flavorings…rosemary would be delicious!)
- 1/2 cup water
- 1/2 tsp baking soda
- 1/4 tsp salt
- Add in: 2 tbsp flax seeds, 2 tbsp sesame seeds
- Preheat oven to 375
- Melt the butter in a microwave safe bowl. Then add honey, vanilla, paprika and water. Once mixed, stir in the spelt flour. Mix and knead with your hands, forming a ball with the dough.
- Sprinkle salt and baking soda evenly over top of dough and knead until you are confident they are mixed throughout the dough.
- Add flax & sesame seeds and knead to mix thoroughly.
- Divide dough into 4 small dough balls. Cover the bowl with a damp kitchen cloth so the dough is kept moist while you work with each piece.
- Cover a work surface with a rectangle of parchment paper and cover it with flour. (If you don’t have parchment paper – you can do it right on the counter and then transfer the crackers to the baking sheet after, it is just slightly annoying to transfer each cracker!)
- Take one dough ball and place it on your floured parchment paper. Use a rolling pin and some muscle to get the dough as thin as possible. If you think it’s as thin as you can get it…roll for another 2 minutes! The thinner it is, the more crisp your crackers will be. The first time I did this, the crackers turned out tough because they were too thick, so take this part seriously!
- Once formed into a very thin, large rectangular shape (the edges will be uneven, don’t worry), use a knife to cut the crackers in 1.5 inch strips. Then cut them into squares by cutting them the other way. The edge crackers won’t be square, but they’ll still be delicious and perfect for dipping into hummus.
- Lift the edges of the parchment paper and carefully transfer the crackers to the baking sheet.
- Put into the oven for 8 minutes. After 8 minutes, take them out and check how they’re doing. You want them browned on edges and crisp. If not ready, flip them over and put them in for another 2-5 minutes, keeping your eyes on them to make sure they don’t burn. When you think they’re ready, take them out of the oven and let cool. As they cool, they crisp up so don’t worry if they don’t seem crunchy when you first take them out.
- Sample a cracker once it is cool enough to eat. If you like the taste, do the same steps with the other 3 pieces of dough.
- If you want to add extra salt, feel free to sprinkle it on top of the crackers before baking OR mix more into the dough. I also added a lavender & oregano seasoning to one batch and it turned out delicious so you can get creative if you want to make different flavors 🙂
Note: Your first batch may feel difficult because you have to roll 4 different times and keep an eye on the crackers while doing the 4 different batches. After you make the crackers a few times, you’ll get the hang of the timing. I bake two sheets at a time and prep the next batches while the first two are baking – it just takes time to get the process down. It’s important to divide into small balls, if you try to do more dough at once, it won’t get thin enough!
Storage: Store crackers in an airtight container. They should last a few weeks, but I doubt they’ll be around that long! Top with homemade hummus or other of your favorite dips and cheeses!