Sheri has been on the hunt for a delicious seed cracker to replace her Triscuit hankering. There are many great healthy versions out there, like Mary’s Seed Crackers and Flackers, but she wanted to learn how to make her very own.
Enter Molly Chester the culinary visionary of Apricot Lane Farms, a biodynamic farm in Moorpark, California. Molly’s seed crackers are so good that Sheri bought a food dehydrator and went to town. Dinner guests are raving, and the best part is these babies are all seeds—flax, pumpkin and sesame—no gluten, no grain. They are delish with The Pillar Life Kitchen’s Herby Green Dip or Best-ever Hummus.
This is Molly’s recipe below, and it is wonderful but you can feel free to do what Sher does… throw in some dried basil and extra cayenne, add more sea salt or even add your favorite spices. There’s no wrong way to do this. These crackers are a cinch to make for cooks and non-cooks alike.
Many hours, but most of it is soaking and dehydrating time.
- 2 cups raw golden flaxseed
- 2 cups hulled sesame seeds
- 2 cups hulled pumpkin seeds
- 2 tablespoons sea salt, plus more to taste, divided
- ½ cup diced shallot (about 2 medium)
- 1 tablespoon minced garlic
- ¼ teaspoon cayenne pepper
- In medium- size ceramic or glass bowl, combine the flaxseed with four cups water. Stir, cover, and set aside for 12-hours. In larger ceramic or glass bowl, combine the sesame seeds, pumpkin seeds, one tablespoon of the sea salt and enough water to cover by two inches. Stir, cover, and set aside to soak for 12 hours.
- After soaking, drain and rinse the pumpkin and sesame seeds in a mesh strainer. Set aside. Do not rinse the flaxseed. Once soaked, the flaxseed will be gelatinous and have absorbed most of the liquid. The gelatinous nature of soaked flax is needed to bind the cracker.
- To the flaxseed, add the shallot, garlic, remaining one tablespoon of sea salt, and cayenne pepper. Stir with a wooden spoon to combine.
- Using a food processor, grind the flax mixture in two batches, one minute per batch. Most seeds will be broken down, but some will remain whole. Into a large-size bowl, recombine both the batches and add the pumpkin seeds and sesame seeds. Using a spatula, fold the mixture together until thoroughly combined.
- Line five dehydrator trays with nonstick sheets. Spread about two cups of batter evenly onto each tray using an offset or rubber spatula. Spread to ¼ inch thickness. Sprinkle with sea salt and dehydrate at 150 degrees Fahrenheit for 12 hours.
- After 12 hours, remove and flip the crackers. Do this by laying the cracker sheet on an even surface and placing a mesh dehydrator liner on top. Invert the tray so it’s face down on the mesh liner. Carefully peel the top nonstick sheet from the cracker and return the flipped cracker, now on the mesh liner, to the dehydrator for another six hours at 150 degrees Fahrenheit to dry completely.
- After six hours, turn off the heat and open the dehydrator, and allow the crackers to cool completely. Remove the crackers, break into large-size pieces, and store in an airtight container at room temperature for one week or transfer to a freezer for several months.
Excalibur makes an excellent food dehydrator. We heartily recommend it!Print Recipe