Just before we dive into another glorious recipe from Petite Kitchen, I would like to mention that she has just self published and self funded her own Petite Kitchen Recipe Journal, Issue #1, Autumn! Make sure you show your support, grab a copy- keep your kitchen busy and your tummy happy!
These salty, crunchy, and incredibly delicious crackers are made purely out of sunflower and sesame seeds. I have added a little garlic and herbs for an extra taste kick. Feel free to add what ever tickles your fancy, let your tastebuds do the talking. These seriously must be the healthiest crackers I have ever tasted. The perfect snack when feeling a little peckish
1 cup sunflower seeds
1/2 cup sesame seeds
3 tsp garlic granules (I have also used 3 garlic cloves instead)
1 tbsp dried herbs (optional)
3-5 tbsp water
1 tbsp olive oil
1 tsp sea salt
Place the sunflower seeds , salt and garlic granules in to a food processor. Process on high for 2-3 minutes or until the seeds become a dense flour like consistency.
Add the sesame seeds, dried herbs and olive oil, pulse to combine. With the food processor running on low, slowly start to add the water one tablespoon at a time. The mixture will start to come together in a dough like consistency. Transfer the mixture to the prepared baking tray and knead slightly (it will be a little crumbly don’t worry). Place a piece of baking paper on top of the dough and using a rolling pin, roll out the dough to around half a cm thick. Remove the top piece of baking paper then using a knife, score criss cross lines in to the dough.
Bake for 10-15 minutes, or until golden brown. Allow to cool completely, then using your hands, break along scored lines and serve.
Makes around 20 crackers. Will keep in an airtight container for 1 week.