Homemade Multi Seed Crackers Food

HOMEMADE MULTI-SEED CRACKERS

Steps:

• Place oven racks in upper and lower sections of the oven. Preheat to 350 degrees F. Cut 3 pieces of parchment paper the size of a large baking sheet.
• Place rice, quinoa, sesame seeds, flaxseeds, sunflower seeds, tamari, water, salt and pepper in a food processor. Process until finely chopped and coming together in a ball. The dough will be sticky.
• Divide the dough in half. Place 1 piece of dough between 2 sheets of the prepared parchment paper. Roll out as thin as possible. Remove the top sheet of parchment and place the dough with parchment on a baking sheet. Repeat with the remaining dough and prepared parchment.
• Bake for 15 minutes. Switch the position of the baking sheets and continue baking until dark around the edges and crisp, 12 to 15 minutes more. Remove from oven and carefully break into roughly shaped crackers. If some crackers aren't fully crisp, return them to the oven and bake for 5 to 10 minutes more.

THE BEST SEEDED CRACKERS

Steps:

• Mix all the ingredients in a large mixing bowl. Then add water and stir well.
• Set aside and allow to thicken for about 20 minutes. The mixture will thicken and become gooey/gel-like in consistency. This is your cracker 'dough.'
• Transfer the mixture over to a baking sheet covered with parchment paper. Spread into a thin layer. You might need to use two baking trays. I don't measure mine, but I like my crackers to be around 4-5mm in thickness.
• Bake in the oven for 1 hour at 150ºC/300ºF. You can adjust the baking time (+/- 10 minutes) depending on how browned/golden and crispy you prefer your seeds to be. Keep an eye, though - because of how thin the crackers are, they can burn quickly.
• To get evenly cut flax seed crackers, you can cut them halfway through baking. Otherwise, they might be too hard to cut/break evenly. You can use a pizza cutter to do this really quickly, or a knife.
• However, you can also just break them apart after baking, into 'uneven' pieces, for a rustic look.
• Remove the crackers from the oven and leave to cool completely before transferring to a container/ eating.
• How To Store:These keto crackers will store in an airtight container for up to three weeks at room temperature. They may last longer, but I've never had any left past that point.Depending on what additions you add to the crackers (such as cheese), then this may vary. But the plain seed crackers themselves don't have anything that 'spoils,' so they should be okay for weeks.

MULTI-SEED CRACKERS

Steps:

• Preheat the oven to 350°F.
• In a large bowl, mix all the ingredients together plus whatever additional seasonings you might want and stir until combined.
• Let sit 10 minutes to allow the flax and chia seeds to become somewhat gelatinous.
• Line a baking sheet with a piece of parchment and spray with cooking spray. Spread mixture out, pressing until the sheet is less than 1/4 inch thick.
• Bake for 30 minutes. Remove from oven and slice into crackers (a pizza cutter is super-handy).
• Carefully turn the crackers over and put them back in the oven for an additional 20-30 minutes.
• Stored in an air-tight container they will stay fresh for a week.

HOMEMADE WHOLE GRAIN CRACKERS

Steps:

• Preheat the oven to 350 degrees with the racks positioned in the middle and upper third. Line two baking sheets with parchment paper.
• Mix together the flour, sesame seeds and salt in a mixing bowl, in the bowl of a stand mixer, or in a food processor fitted with a steel blade. If using a mixing bowl, add the oil and cut in with a fork. If using a stand mixer, mix at medium speed. In a food processor, pulse until the mixture is crumbly. Add the water, and mix with your hands, or at medium speed in a mixer or in the food processor, until you can gather the dough into a ball.
• Lightly dust your work surface and roll out the dough, or roll out between pieces of parchment, plastic or wax paper. Cut into desired shapes -- squares, diamonds or cookie-cutter shapes -- and place on the baking sheet, close together but not touching.
• Bake 15 to 20 minutes until lightly browned, switching the sheet trays front to back and top to middle halfway through. Remove from the heat, and allow to cool on racks.