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Crackers with sesame and sunflower seeds

  • 180 g unsalted sunflower seeds, hulled
  • 180 g sesame seeds, hulled
  • 1 tsp sea salt
  • 6 clove peeled garlic
  • 120 ml water

  1. Preheat oven to 180°Celsius.
  2. In the bowl of the food processor, using the regular metal blade, combine the sunflower seeds, salt, and garlic.
  3. Turn food processor on and let it whirl for 2-3 minutes until the seeds have turned into a dense flour. Add in the sesame seeds and pulse to mix (the sesame seeds don’t need to mix all the way in).
  4. Slowly add in the water, a couple tablespoons at a time, until the seeds all clump together in a ball. Remove and knead to distribute the sesame seeds through the sunflower seed mixture. The mixture isn’t a very pretty color at this point, but it improves beautifully with baking.
  5. Between parchment paper, roll the dough out until it is very thin for crisper crackers, or up to 3mm thick for more sturdy crackers, in as close to a rectangle shape as possible. Using the parchment paper, flip the whole rectangle of dough onto a cookie sheet, keep the crackers on a layer of parchment paper to bake for easy removal. Cut into rectangles with a pizza cutter or sharp knife. We’ll use the cut lines to break the crackers after they’re cooked.
  6. Bake for 15-20 minutes, or until golden brown. Allow to cool while still on the cookie sheet, then break along scored lines and serve.

Good points

  • No cholesterol
  • Very low in sugar
  • High in manganese
  • High in magnesium
  • High in phosphorus
  • High in thiamin

Preparation time: 40 min
Portions: 4
Difficulty: medium
Cuisine: International
General (in 1 portion)
Calories: 527.36 kcal
Carbohydrates: 21.04 g
Cholesterol: 0 mg
Sugar: 1.36 g
Protein: 17.62 g
Fat: 45.53 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com