Crunchy, Seedy, Savory, Tasty Crackers

"Crackers"

We've all bantered the word 'crackers' around to sometimes describe our friends, strangers or even relatives!! Today, I thought to share a little fun trivia of the food type!

Did you know?

The first cracker was made in 1792 by John Pearson and the actual name "cracker" was coined by Josiah Bent in 1801?

John Pearson from Newbury, Massachusetts was experimenting with making biscuits that would not only spoil, but also last longer than the traditional sailor biscuits. He decided to mix flour and water, then baked it. “Pearson’s Pilot Bread” was born and eventually it was known as “hardtack” or “sea biscuit”. Sailors enjoyed this type of biscuit since it had a longer shelf-life. When Josiah Bent, also from Massachusetts, accidentally burned a batch of what we now call crackers, he noticed that they made a crackling noise, hence the name was born!

"Bent was also the one who pioneered the cracker as a snack food, not just for sailors rations as his competition were selling them as. To make them popular as a snack food, he knew he’d have to improve on the flavor. He experimented around until he eventually came up with soda crackers, which were precursors to saltine crackers and were generally considered tastier than Pearson’s Pilot Bread. By 1810, Bent’s cracker business was incredibly successful and it eventually was acquired by the National Biscuit Company (Nabisco)." (1)

I can certainly relate to accidents in the kitchen turning out to be the next favourite recipe! This recipe however was not inspired by accident, it was actually inspired from some crackers I had in British Columbia while on holiday this past summer. While touring an artisanal Goat Cheese Factory, I picked up some crackers. They were yummy enough that I thought to try to replicate the recipe! Salt N'Seed Crackers was born, in 2022!

These crackers, are grain free, gluten free, dairy free, egg free, lower in sodium and have plenty of healthy fats, like Vitamin E, Omega 3 and 6. They are also rich in fibre and have good quality protein.

Enjoy them with soup, toss them in as salad toppers or enjoy them with cheese, olives, smoked meat as as tapas or appetizers. The optional Rosemary and black pepper makes them great pairing with just about anything!

For more cracker recipes, check out recipe, Golden Seed Crackers https://www.annaznutrition.com/post/2017/11/11/homemade-crackersgf-grain-free-nut-free-sugar-free

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Salt N’Seeds Crackers

Ingredients

• 1/4 cup flax seeds

• 1/4 cup chia seeds

• 1 1/2 tbsp of psyllium husk

• 1/2 cup sunflower seeds

• 1/2 cup pumpkin seeds

• 1/8 cup sesame seeds

• 1 tbsp black cumin seeds (optional)

• 1 tsp of sea salt

• 2 tbsp of lemon juice

• 1/2 cup of water, plus up to additional 1/4 cup of water

• See pro tips for optional add ins

Preparation:

• Preheat oven 375F

• Place the sunflower seeds and pumpkin seeds on a baking sheet lined with parchment paper and roast them in a 350F oven for 10-12 minutes ( you may hear the pumpkin seeds pop when ready!) ;seeds should be lightly roasted.

• In a coffee grinder, pulse 1/8 cup of the flax seed and 1/8 cup of the chia seeds, rough chop, place in small bowl; add the psyllium husk to this seed mix and whisk together (these are your wet binders)

• Add lemon juice, 1/2 cup water and set aside for 5 minutes ( or till the seeds are done in oven).

• In a separate small bowl mix the remaining flax, chia, black cumin and sesame seeds

• Add the sunflower and pumpkin seeds once slightly cool from oven to the dry seed mix.

• Add remaining water and wet binders into the dry incorporating all ingredients together (I use my hands for this!)

• Let sit for 2-3 minutes

• Prepare a baking sheet with parchment paper and place mixture (should be dough like and hold together) on sheet

• Flatten mixture on baking sheet to 1/4 cm (or less for better crunch) in thickness using a small rolling pin or your hands

• score with a knife or pizza cutter into desired rectangular or square size (or rustic cut);

• Bake at 375F for 12-15 minutes; remove from oven and flip mixture over ( I have another sheet pan with parchment paper ready for an easy flip over. Return to oven to bake on other side for another 12-15 minutes

• bake until crackers are crisp and turn golden brown

• Remove from oven, allow to cool, then separate into crackers

• Store in air tight container for up to 3 weeks.

Pro/Meal Tips

• For a more mixed flavour, roast only 1/4 cup of each of the pumpkin and sunflower seed amount; leave 1/4 cup raw; combine as per recipe

• For additional flavour add 1/8-1/4 tsp of ground rosemary (or to preference) and

• Ground black pepper 1/4 tsp or to preference

• Serve with soups

• Serve as part of tapas, appetizers and more

• Add to salads for crunch

References

1. https://www.todayifoundout.com/index.php/2010/10/why-crackers-have-holes/

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