Seeded Crackers Food

SEEDED CRACKERS

Steps:

• In the bowl of a stand mixer fitted with a dough hooked, whisk together water and yeast. Add remaining ingredients. Knead on medium until dough is smooth and slightly sticky, about 7 minutes. Cover bowl with plastic wrap and let rise in a warm spot until almost doubled in bulk, about 1 hour.
• Preheat oven to 425 degrees. Turn out dough onto a lightly floured surface and pat into a 1-inch-thick square. Cut into 16 equal pieces, then shape each into a ball, keeping other balls covered as you work.
• Working with one piece at a time and using a small amount of flour, flatten each ball with your hands, then roll out as thinly as possible to about the thickness of the seeds (shapes will be irregular). Transfer each piece to a parchment-lined baking sheet, two to a sheet. Use a fork to prick all over.
• Bake in batches, flipping each cracker over halfway through, until golden on edges, about 20 minutes per batch. Using tongs, transfer crackers to wire racks and let cool completely before serving. (Crackers can be stored in an airtight container at room temperature up to 1 month.)

3-INGREDIENT SEEDED CRACKERS

Steps:

• Preheat oven to 375°F. Pulse flour and 1 tsp. salt in a food processor to combine. Stir oil, honey, and 2/3 cup water in a liquid measuring cup. With motor running, add oil mixture to dry ingredients and continue to pulse until a ball of dough forms around blade.
• Turn dough out onto a work surface. Divide in half. Cover one half with a moistened towel, then roll remaining half into a rough 15x10" rectangle. Repeat with second half. Transfer each to a large parchment-lined baking sheet. Using a pizza cutter or sharp paring knife, trim ragged edges. Cut each rectangle into 24 (6x4") pieces.
• Fill a spray bottle with water and mist top of dough (or use a pastry brush to brush water on dough). Sprinkle with seeds and more salt. With your hands, press down lightly on dough to adhere seeds.
• Bake crackers, rotating sheets halfway through and checking for doneness frequently toward end of baking time (they can quickly brown), until slightly brown and crunchy, 15-18 minutes. Let cool (they'll crisp up) before serving.

SEEDED CRACKERS - ALTON BROWN

Steps:

• Combine in a medium bowl: both flours, both seeds, salt, baking powder. Stir well. Stir in oil. Add water and stir until just combined.
• Turn dough out onto a floured board. Knead a few times, to ensure dough is evenly mixed and smooth. Cut into 8 pieces and cover with a towel 15 minutes.
• Preheat oven to 450°F.
• Flatten one dough ball and pass through a pasta roller at the widest setting. Reduce the pasta roller and continue rolling through and tightening down until dough is about 1/8" thick. Place dough sheet on a parchment-lined baking sheet. Using pizza cutter, cut sheets into 2x2" squares, removing any leftover irregular edges. Bake 8-12 minutes or until browned and crisp. Transfer to a rack and cool completely. Store in a zip top bag with as much air removed as possible. Use within 2 week.s.

SUPER HEALTHY SEED CRACKERS

Steps:

• Pre-heat oven to 335F; line two baking trays with parchment paper and set aside
• Weigh ingredients into mixing bowl; combine for 15 seconds at speed 3
• Knead for 1 minute and 30 seconds; tip out onto lightly floured work surface
• Halve dough; roll out each portion very thinly (1-2mm)
• Cut into squares or rectangles or use cookie cutter circle; place on prepared baking tray
• Bake 20-25 minutes; cool and store in air-tight container

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.

SAVOURY SEEDED CRACKERS

Steps:

• This works great as a stand-alone recipe, but also as a component in Jamie's Picnic Love from Together - see the full collection of menus here.
• ON THE DAY Put the flour and rapeseed oil into a bowl with a pinch of sea salt, add 125ml of water, and mix into a dough. Knead for 2 minutes, then rub the dough with oil, cover, and leave to rest for 30 minutes.
• Preheat the oven to 180°C/350°F/gas 4. With oiled hands, halve the dough, then press, flatten and stretch out each piece on to large oiled trays until super-thin, patching up any tears as you go. Evenly divide and scatter over all the seeds, with a pinch of sea salt. Pat the seeds in really well, then bake for 25 minutes, or until golden and crisp. Once cool, snap and wrap, ready to go. They're exceptional on the day you make them, but I enjoy them for a few days afterwards, too - keep them in an airtight tin, ready to tuck into.

HEALTHY SEED AND OAT CRACKERS

Steps:

• Preheat the oven to 350 degrees F and line an 18-by-13-inch rimmed baking sheet with parchment.
• Combine the oats, sunflower seeds, pumpkin seeds, chia seeds, flax seeds, poppy seeds and 2 teaspoons salt in a large bowl and stir to combine with a rubber spatula. Add the olive oil, maple syrup and hot water and stir to incorporate. Allow the mixture to rest for 15 minutes.
• Stir the mixture to ensure any residual liquid on the bottom is evenly dispersed and then pour the mixture onto the prepared baking sheet. Place a second piece of parchment on top and then use the palms of your hands to press and spread the mixture into an even layer (1/8 to 1/4 inch thick), making sure to spread all the way to edges of the pan (gently running a small offset spatula over the parchment also helps to spread the mixture evenly). Remove the top piece of parchment and sprinkle with 1/2 teaspoon salt.
• Bake until the edges are slightly golden brown and beginning to pull away from the sides of the baking sheet, about 25 minutes. Remove from the oven and cut into 24 pieces (each 2 1/2 by 2 1/2 inches) using a pizza cutter or sharp knife (see Cook's Note). Return the crackers to the oven and continue to bake until light golden brown and crisp, about 45 minutes. Allow the crackers to cool completely before serving. Store the crackers for up to 1 week in an airtight container.