Seedy Crackers

You don’t have to be crackers to make your own: Just mix a quick dough, roll it out on parchment paper, cut, and throw the whole sheet into the oven. If you really like fiddling with dough, you can cut it into shapes like … fishy crackers. Our version isn’t filled with artificial colours and flavours.


Seedy Crackers

Prep Time: 30 minutes

Cook Time: 30 minutes

Yield: Makes 40 or more crackers, and be sure to let everyone know YOU made them


  • 2 cups mixed seeds (like sesame, pumpkin, and flaxseeds), plus more for sprinkling
  • 2 cups whole wheat (or white whole wheat) flour
  • 1/2 cup olive or nut oil
  • 1 tablespoon baking powder
  • 1 teaspoon salt, plus more for sprinkling
  • 1 cup water


  1. Preheat the oven to 350ºF with the racks in the middle and bottom half.
  2. Combine the seeds, flour, oil, baking powder, and salt with the water in a large bowl and mix with a wooden spoon or your hands until you have a shaggy soft dough. Divide the dough into 2 balls.
  3. Tear off 2 pieces of parchment paper the size of your baking sheet. Put a dough ball onto each piece of parchment and top each with a large piece of plastic wrap. With a rolling pin (or empty wine bottle if that is what you have), roll the dough balls out into rectangles. They should be as thin as a lasagna noodle (that's thin, friend!) and almost the size and shape of the parchment paper.
  4. Remove the plastic wrap and poke the dough all over with the tines of a fork. With a pizza cutter, knife, or cookie cutter, cut the dough into rectangles, squares, diamonds, or shape of your choice. Don't pull the crackers apart. Sprinkle with extra seeds and a little salt as garnish. Slide each parchment paper with the crackers onto baking sheets.
  5. Bake for 20 minutes. Remove any crackers at the edges that are golden, flip the rest of the crackers with a spatula, breaking them at their seams, and bake until they are lightly golden, about 10 minutes longer. Transfer to a rack to cool (they will crisp up as they do). Store in an airtight container in the fridge for 2 weeks or in the freezer for a 2 to 3 months.

Reprinted from “The Family Cooks” by Laurie David. Copyright (c) 2014 by Hybrid Nation Inc. By permission of Rodale Books. Available wherever books are sold.


Author: Laurie David

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