You can never have too many healthy, non-perishable snacks around the house. I never buy snacks or even healthy “junk” food because most of the time they still contain suspicious oils or are extremely overpriced. This is another recipe my mom has tested and perfected over the past couple years. These are as dense as a regular cracker and are bursting with flavor! I’m learning to love homemade crackers because of all the flavors combinations you can make and it gives me just one more reason to bust out the hummus 🙂
- 1½ cups organic nut flour*
- ½ cup organic ground flax seed
- ½ cup sunflower seeds
- ½ cup organic sun dried tomatoes, soaked in filtered water for 30 minutes
- ½ teaspoon celtic sea salt
- 1 tbsp dried rosemary, crushed
- ¼ tsp ground cumin
- 1 tbsp organic extra virgin olive or coconut oil
- ⅓ cup organic vegetable broth or filtered water
- Optional: pink or sea salt, crushed rosemary, and shelled sunflower seeds to top with.
- I used homemade pecan flour, but you could also use almond meal. Use pumpkin and more sunflower seeds to make these nut-free.
- Food processor
- Parchment paper
- Rolling pin
- Oven or dehydrator
- Preheat oven to 350F/180C, or prepare 2-3 dehydrator trays.
- In a food processor, combine the flour, flax seed, sunflower seeds, drained sun dried tomatoes, salt, rosemary, cumin, and oil.
- Pulse until the mixture is crumbly.
- While the food processor is running, add the broth or water a little at time. The dough will form a ball.
- If using the oven, dust a rolling pin with a little gf or nut flour and sprinkle some on a piece of parchment paper. Roll half the cracker dough on the parchment, making it an even & about ⅛ in. thick. *
- Using a pizza wheel or knife, cut the crackers into the shape you’d like. Use a fork to prick each cracker several times, to avoid the crackers blowing up like little pillows.
- Sprinkle salt, crushed rosemary, and sunflower seeds on top of the crackers. Press the toppings lightly into the crackers. Transfer the parchment and crackers to a baking sheet.
- Bake for 10-15 minutes, until browned and crisp.*
- Allow the crackers to cool, then break them apart and serve.
- You can make these raw by spreading the mixture evenly over each tray and dehydrate on low overnight.