Hemp seed crackers, thin and snappy, baked on parchment. They taste better than the boxed equivalent and cost a fraction. Good keeping crackers for a cheese board.
Hemp Seed Crackers
Yields about 40 crackers. Prep 10 minutes. Bake 25 minutes.
Ingredients
- 1 cup whole wheat flour (or spelt)
- 1/2 cup hemp hearts
- 1/4 cup sesame seeds
- 2 tablespoons flax seeds
- 1 teaspoon salt
- 1 teaspoon dried herbs (rosemary, thyme, or za'atar)
- 3 tablespoons olive oil
- 1/2 cup warm water (more as needed)
- Flaky salt for topping
Method
- Heat oven to 175°C.
- Combine dry ingredients in a bowl. Stir in olive oil and warm water to form a stiff dough.
- Divide dough in half. Roll each half between two sheets of parchment to 2-3 mm thick. The thinner the better.
- Remove top parchment. Score into squares or rectangles with a pizza cutter. Brush with water; sprinkle with flaky salt.
- Slide parchment onto a baking sheet. Bake 20-25 minutes until deeply golden and crisp through.
- Cool on the parchment. Break along scored lines. Store in an airtight container 2 weeks.