Ingredients for Herbal Seeded Crackers
- Unsalted Pumpkin Seeds
- Unsalted Sunflower Seeds
- Flax Seed
- Garlic
- Dried Rosemary Leaves
- 1 teaspoon salt
- Fresh Ground Black Pepper
- 1 teaspoon baking powder
- 2 cups barley flour
- 1/4 cup olive oil
- Nonfat Milk
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How to Make Herbal Seeded Crackers
- Preheat oven to 375°F (190°C).
- Lightly grease two baking sheets.
- In a small bowl, combine 1/4 cup pumpkin seeds, 1/4 cup sunflower seeds, and 1/4 cup whole flax seeds. Set aside.
- Finely chop 1/4 cup pumpkin seeds and 1/4 cup sunflower seeds using a food processor or knife, until they resemble grains of rice.
- In a large bowl, whisk together the finely chopped pumpkin and sunflower seeds, 1/4 cup ground flax seeds (from flaxseed meal), 1 clove minced garlic, 1 teaspoon crumbled dried rosemary, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon baking powder, and 2 cups barley flour.
- Pour in 1/4 cup olive oil and 1/4 cup milk. Mix until well combined.
- Stir in the reserved whole pumpkin, sunflower, and flax seeds.
- Shape the dough into 40 small balls.
- Arrange the balls on the prepared baking sheets, 20 per sheet, leaving equal space between each.
- Flatten each dough ball to 1/4-inch thickness using a rolling pin or your hands.
- Brush the tops with milk and sprinkle with a pinch of salt.
- Bake for 18-22 minutes, or until golden brown and crisp.
- Transfer the crackers to wire racks to cool completely before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
1g
Fat
1g
Carbs
1g
