Equipment
Ingredients
Dry Ingredients
- 150 g wholemeal flour
- 40 g pumpkin seeds
- 40 g sunflower seeds
- 30 g sesame seeds
- 30 g flaxseeds
- 5 g sea salt, fine
- 2 g baking powder
Wet Ingredients
- 45 ml extra virgin olive oil
- 120 ml water, warm
Nutrition (per serving)
Method
Preheat the oven to 180C (350F). Line a large baking sheet with a piece of parchment paper.
In a large mixing bowl, combine the wholemeal flour, pumpkin seeds, sunflower seeds, sesame seeds, flaxseeds, sea salt, and baking powder. Stir well to distribute the seeds evenly.
Pour the olive oil and warm water into the dry ingredients. Stir vigorously with a wooden spoon until a cohesive, slightly sticky dough forms.
Let the dough rest in the bowl uncovered for 15 minutes. This allows the wholemeal flour and flaxseeds to properly hydrate, absorbing the moisture and binding the dough.
Transfer the rested dough to a sheet of parchment paper. Top with another sheet of parchment and use a rolling pin to roll the dough out evenly until it is approximately 2mm thick.
Peel off the top layer of parchment paper. Using a pizza cutter, score the rolled dough into 30 rectangular crackers. Do not separate them yet.
Carefully slide the bottom parchment paper with the scored dough onto the baking sheet. Bake for 18 to 20 minutes until the edges are deep golden brown and the center feels firm to the touch.
Remove the baking sheet from the oven. Transfer the crackers, still on the parchment, to a wire cooling rack. Allow them to cool completely for at least 20 minutes, during which they will harden and crisp up, before breaking them along the scored lines.
Chef's Notes
- Rolling the dough evenly is the most important technique here. Run your hands lightly over the top parchment paper before removing it to feel for any thick mounds of dough hiding in the center.
- For extra flavor depth, lightly toast the pumpkin and sunflower seeds in a dry skillet for 3 minutes before incorporating them into the dry mix.
- You can customize the seed blend to your preference or pantry availability, but ensure the total weight of the seeds remains around 140g to maintain the structural integrity and hydration ratio of the dough.
- Adding an extra pinch of flaky sea salt over the top of the dough just before scoring creates beautiful visual appeal and a bright, salty punch when eating.
Storage
Freezer: 3 months — Freeze in an airtight container. Crisp up in a warm oven after thawing.
Reheating: Refresh in a 150C/300F oven for 5 minutes if they lose their snap.
