25 g sunflower seeds
25 g pumpkin seeds
2 tablespoons flaxseeds
3 tablespoons sesame seeds
100 g rye flour
pinch of salt
1 tablespoon walnut oil
1/3 cup water
Preheat the oven to 300°F.
Line a baking sheet with parchment paper.
Grind the sunflower and pumpkin seeds into a flour in a blender. Separately, grind the flaxseeds into a fine powder.
Combine the seed powders and the whole sesame seeds, rye flour, salt, vegetable oil, and water in a mixing bowl. Stir for 1 or 2 minutes. The dough should quickly form a firm ball and shouldn’t be sticky. Stir in flour or water as needed to adjust the texture.
Transfer the dough to a lightly floured work surface and knead for about 30 seconds. Roll it out to about 1/16 inch in thickness. Cut the dough into squares using a pizza cutter or use a cookie cutter to make rounds.
Bake for approximately 30 minutes until dry and crisp. If the crackers do not seem crisp enough after they have cooled you can put them back in the oven for another 5-10 minutes to crisp up.
1 cup of masa harina
1/2 cup of sunflower seeds
1/4 cup of sesame seeds
1/4 cup of flax seed
1/2 cup of pumpkin seeds
1 tablespoon of ground fennel seeds
1 cup of boiling water
1/4 cup of olive oil
Sea salt flakes
Pre-heat the oven to 350F.
Mix all the dry ingredients in a bowl. Add the boiling water and olive oil. Mix to bring together a dough. Roll out on baking paper.
Roll out to about 1/4inch thick (or to your preferred thickness).
Sprinkle sea salt on top. Cook for about 30-40 mins then flip the crackers. Turn off the oven and leave the crackers inside for another 20 min.
When the crackers are crisp let them cool and then store in an airtight container.