Wholewheat Seed CrackersYum
There just aren’t enough wholewheat cracker recipes. This is a sad fact.
Crackers and cheese go hand in hand. Chutney is the cherry on the cake. But, as it happens, truly wholewheat crackers are very hard to come by. The joy of baking your own is that you can customise them to your own taste. I love to pack mine full of seeds – Pumpkin seeds, sunflower seeds, chia seeds, and whatever else I have in the house. Flax seeds work great in this recipe too, but you can really go wild and just throw in whatever you want!
The great thing about these crackers is that they’re ready super fast. You just put the dough together, roll it out, cut it up, and bake. There’s no resting or waiting around. Cheese and crackers is one of life’s greatest pleasures, and these crackers will not disappoint!
A pizza cutter is the perfect tool for dividing out the dough. I like to cut my crackers into pretty big rectangles, but you can easily cut them smaller for more bite-sized crackers.
When rolling out the dough, I had to do it in batches (those who have small apartment kitchens will understand!). If you have the counter space to do it all at once, lucky you!
I’ve been snacking on these all week, so I hope you enjoy them as much as I have. They’re some of the best healthy crackers going as far as I’m concerned (and I’m not at all biased…).
If you prefer a few different flavours, a few great additions are things like dried herbs (Rosemary is my absolute favourite!), or you could even add a little ground cumin for a more exotic taste.
Crackers really are one of the most versatile and straightforward bakes going, and serving them with a cheese board for guests will add a lovely homemade touch. Wrap them up in a nice container with some cheese and chutney for a great little gift too! There are so many possibilities!
- 200 finely ground wholewheat flour
- 8 tbsp seeds, a variety of types.
- 1 tsp baking powder
- 1 tsp sea salt
- 1 tbsp olive oil
- 100-120mls water
- Preheat the oven to 200C/400F.
- Add the flour, seeds, baking powder and salt to the bowl of a stand mixer. Stir to combine.
- Add the olive oil, and as much of the water as is required to form a rough dough.
- Knead the dough for 2-3 minutes (stand mixer), or around 5 by hand, just until the dough is smooth.
- Roll out the dough until it's just as thick as the larger seeds (pumpkin and sunflower), and using pizza cutter, portion it out into cracker shapes.
- Bake for around 20 minutes, or until the crackers are a deep brown and crisp.
- Allow to cool on a cooling tray.
- Serve with cheese and chutney.