During the school year, it’s all about healthy portable snacks–whether it’s for a packed lunch, afterschool pick-me-up, or weekend outings–anything we can pack and take on-the-go. This homemade cracker fits the bill. It’s a clean crunchy treat made from whole food ingredients, with added seed-based protein to boot. It’s a fun alternative to cookies, though you can have the same fun with cutting out different shapes, and has endless topping possibilities. (Our favorites include homemade guacamole, hummus, salmon salad, organic cheese, apple butter, and almond butter.)Ingredients
- 1 3/4 whole wheat flour
- 4 tablespoons ground flax seeds (flax meal)
- 6 tablespoons ground sunflower seeds (raw, unsalted)
- 7 tablespoons whole sunflower seeds (raw, unsalted)
- 1 teaspoon salt, or to taste
- 1/2 cup + 2 tablespoons water
- 2 tablespoons canola oil + a little more for baking
Directions
In a bowl, mix together the flour, salt, and all the seeds. Add water and oil. Mix into a dough. Knead for 2-3 minutes into a stiff dough.
Form into a ball, wrap in plastic wrap, and let rest for 30 minutes at room temperature. Turn the dough onto a lightly floured work surface, divide it into 2 or 3 pieces, and roll them out. Cut out desired shapes with cookie cutters.
Line two baking sheets with parchment, lightly oil, and put the cut dough on the sheets. Lightly brush the top of the dough with canola oil and bake in a preheated oven at 350 degrees for approximately 20 minutes. Check frequently toward the end of the baking period, as they burn easily!
Cool crackers on a wire rack and enjoy.
This recipe is compliments of my daughter’s summer camp The Nature Place Day Camp in Chestnut Ridge, New York.
