Simple Seed Crackers
- Prep Time 0:25
- Cook Time 0:20
- 2 Comments
These are fantastic. Shortbread-esque in their crumbly, buttery-ness, similar to savory nut thins in composition and the best possible bed for the rich triple creme cheese in my fridge that I can think of. Your gluten-free or Paleo diet-following friends will love these (along with everyone else).
- 1 cup unsalted roasted dry, shelled sunflower seeds (you could also use salted ones, but then make sure to use a bit less salt when you mix the dough) $1.50 (buy in the bulk section)
- 1 cup sesame seeds $1.50 (buy in the bulk section)
- 1/4 medium onion, minced $0.50 for a whole onion
- 1/2 tsp salt, plus more for sprinkling Pantry
- 1/2 tsp pepper Pantry
- 2 tbsp water (or more as needed) Pantry
- extra virgin olive oil, for brushing Pantry
Total Cost of Ingredients $3.50
Preheat oven to 350 degrees F.
Place sunflower seeds in a food processor and process for about 2 minutes, until smooth (the mixture will resemble a dry peanut butter). Add onion, sesame seeds, salt, pepper and water and pulse or stir, just until a thick, paste-like dough comes together.
Place the dough on a piece of parchment paper and shape into a thick rectangle or square, to guide the dough’s shape while you roll it. Place a second piece of parchment paper over the dough and roll with a rolling pin until the dough is about 1/8” thick.
Remove the top piece of parchment paper and use a sharp knife or pizza cutter to lightly score (but not cut all the way through) the dough into squares (any size will work—mine were 2 1/2” squares). Slide the parchment paper with the dough on it onto a baking sheet and bake for 17-20 minutes, or until golden-brown (be careful not to let the crackers get too dark—burned sesame seeds have a foul flavor).
Let cook for 10 minutes, then gently break apart along the scored lines (don’t worry if they’re imperfect—they’ll still be delicious).
Makes 24-32 crackers, depending on size.