Recipe: Sunflower Sesame Seed Crackers Three Ways

Recipe: Sunflower Sesame Seed Crackers Three Ways

Move over Rosemary Almond Crackers. I have a new Cracker to love!

Seriously, I could sit down and eat a whole batch of these crackers all by myself but that would be silly. After all, I made them to take to a party.

I picked up some fresh Rosemary intending to make some Rosemary Almond Crackers but then I remembered one of the co-hosts at the party, has a nut allergy. Not wanting anyone to feel left out, I decided to make these crackers with Sunflower Seeds and Sesame Seeds, instead of almonds.

Oh boy, did they ever turn out good! I especially love the Spicy Rosemary and Garlic version. Nice bold flavour and a spicy pepper finish. Perfect with a slice of cheddar cheese, or if you like it hot, pair it up with some gluten free turkey pepperoni. If you follow a vegan diet, forget those ideas. Omit the cheese from the recipe and pair the crackers up with some Jalapeño Pepper Jelly. Love sweet and spicy pepper jelly!

I actually ended up making three different versions of these crackers. All have a nice crisp cracker snap to them and all taste equally good. They got rave reviews from the guests attending the party.

The plain version is vegan, although the other recipes can easily be made vegan by omitting the optional Asiago Cheese. This one is a mild tasting cracker with a nice balance of flavour between the sesame seeds and sunflower seeds. These crackers go really well with a creamier cheese and I imagine they would be great with a dollop of humus. We enjoyed the plain Sunflower Sesame Seed crackers with Cranberry Chevre (Goat Cheese).

The second recipe is for an in-between version. The crackers have the added flavour of Asiago Cheese and the added interest of black sesame seeds but don’t have fresh rosemary, fresh garlic, or Cayenne Pepper. If you don’t have Asiago Cheese, try Parmesan or Romano Cheese instead and if you don’t have black sesame seeds, just use raw white ones. I buy my black sesame seeds at a local South Asian Market. I’ve also seen them at Health Food stores.

The third version, as I mentioned, is my favourite. It is fully loaded with Asiago Cheese, fresh herbs and spicy pepper.

I use psyllium husks in these crackers. I think the psyllium really helps to bind the ingredients together. These crackers hold up well and are easy to manage with a thinner dough than other gluten free crackers I’ve made. Plus, the psyllium husks add fibre and I can always use more of that in my diet. I get my psyllium from either a Health Food store, or a Whole Foods market. If you live in the US, you can order it from Amazon.com.

Recipe #1: Simple Sunflower Sesame Seed Crackers
 
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Summary: A perfect balance of flavour with sesame seeds and sunflower seeds. These crackers go really well with cream cheese. Gluten Free | Grain Free | Sugar Free | Dairy Free | Egg Free | Nut Free | Real Food | Vegan | Vegetarian | Paleo
Ingredients
Instructions
  1. Preheat oven to 325°F. Cut a piece of parchment paper large enough to line a cookie sheet.
  2. In a food processor, process sunflower seeds until finely ground. Be careful not to grind too long, or you could end up with butter. Tip: Keep raw nuts and seeds in the freezer. Grinding them while frozen will help to prevent the oils from being released, which could turn them into butter.
  3. Add psyllium, salt, baking soda and garlic powder, pulse until well blended.
  4. Add sesame seeds, and coconut oil. Pulse a couple of times until just blended.
  5. Add water one tablespoon at a time, pulsing between additions, just until the mixture starts to clump together.
  6. Lay out the cut piece of parchment paper on your counter, or on a large cutting board. Plop the dough on top and use your hands to press down into a relatively square, or rectangular shape, depending on the size and shape of your pan. Aawww, there is something therapeutic about working dough with your bare hands.
  7. Cover pressed out dough with a large piece of waxed paper, plastic wrap or a second piece of parchment paper. Use a rolling-pin to roll out to about 1/8 of an inch thickness. The key here is to roll the dough out as evenly as possible, so it will bake evenly. Also, for a crisper cracker, roll the dough as thinly as you can. While you are rolling, the edges will tend to split apart. Lift the paper to repair the edges by pressing together with your fingers.
  8. Remove the top piece of paper and use a knife or a pizza cutter to score the dough into the desired size. Don’t worry about separating each cracker yet, as long as you’ve scored the top, the crackers will be easy to separate after baking.
  9. Slide the entire piece of parchment paper with the dough on to a cookie sheet.
  10. Bake for about 19 – 21 minutes, or until lightly browned all over. Spin the pan at about the halfway mark and watch closely for the last few minutes, as the crackers could turn from nicely browned, to burnt quite quickly. Allow crackers to cool on the pan.
  11. Once cool, carefully snap the crackers apart along the score lines.
  12. Store at room temperature in a container with a tight-fitting lid. Best if used within a day it two.
Notes
When the dough is all rolled out, there is enough dough to fill an 11 x 13 inch cookie sheet. I cut my crackers into about 1 1/4 inch x 1 1/4 inch squares.
Makes 2-3 dozen (depending on the size of each cracker).

 
Recipe #2: Sunflower Sesame Seed Cheese Crackers
 
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Summary: Asiago Cheese adds flavour to these crackers while black sesame seeds add a visual element. Gluten Free | Grain Free | Sugar Free | Dairy Free (option) | Egg Free | Nut Free | Real Food | Vegan (option) | Vegetarian
Ingredients
Instructions
  1. Preheat oven to 325°F. Cut a piece of parchment paper large enough to line a cookie sheet.
  2. In a food processor, process sunflower seeds until finely ground. Be careful not to grind too long, or you could end up with butter. Tip: Keep raw nuts and seeds in the freezer. Grinding them while frozen will help to prevent the oils from being released, which could turn them into butter.
  3. Add psyllium, salt, baking soda and garlic powder, pulse until well blended.
  4. Add sesame seeds, coconut oil and cheese. Pulse a couple of times until just blended.
  5. Add water one tablespoon at a time, pulsing between additions, just until the mixture starts to clump together.
  6. Lay out the cut piece of parchment paper on your counter, or on a large cutting board. Plop the dough on top and use your hands to press down into a square, or rectangular shape. Size and shape will depend on the pan you’re using.
  7. Cover pressed out dough with a large piece of waxed paper, plastic wrap or a second piece of parchment paper. Use a rolling-pin to roll out to about 1/8 of an inch thickness. The key here is to roll the dough out as evenly as possible, so it will bake evenly. Also, for a crisper cracker, roll the dough as thinly as you can. While you are rolling, the edges will tend to split apart. Lift the paper to repair the edges by pressing together with your fingers.Sunflower Sesame Seed Crackers Three Ways
  8. Remove the top piece of paper and use a knife or a pizza cutter to score the dough into the desired size. Don’t worry about separating each cracker yet, as long as you’ve scored the top, the crackers will be easy to separate after baking.
  9. Slide the entire piece of parchment paper with the dough on to a cookie sheet.
  10. Bake for about 19 – 21 minutes, or until lightly browned all over. Spin the pan at about the halfway mark and watch closely for the last few minutes, as the crackers could turn from nicely browned, to burnt quite quickly. Allow crackers to cool on the pan.
  11. Once cool, carefully snap the crackers apart along the score lines.
  12. Store at room temperature in a container with a tight-fitting lid. Best if used within a day it two.
Notes
When the dough is all rolled out, there is enough dough to fill an 11 x 13 inch cookie sheet. I cut my crackers into about 1 1/4 inch x 1 1/4 inch squares.
Makes 2-3 dozen (depending on the size of each cracker).
If you don’t have any black sesame seeds, increase the total of raw white sesame seeds, to 1/2 Cup.
I buy black sesame seeds at a local South Asian Market. I’ve also seen them at Health Food stores.

 
Recipe #3: Spicy Sunflower Sesame Seed Crackers With Fresh Rosemary And Garlic
 
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Summary: These crackers are fully loaded with Asiago Cheese, black sesame seeds, fresh herbs and spicy cayenne pepper. Gluten Free | Grain Free | Sugar Free | Dairy Free (option) | Egg Free | Nut Free | Real Food | Vegan (option) | Vegetarian
Ingredients
  • 3/4 Cup raw sunflower seeds
  • 3 Tbsp psyllium husks
  • 1/4 tsp sea salt
  • 1/4 tsp baking soda
  • 1 – 2 Tbsp fresh rosemary, about 1 – 2 sprigs, finely chopped, or 1 – 2 tsp dried rosemary
  • 1/8 – 1/4 tsp cayenne pepper (optional but it adds a nice spicy kick)
  • 2-3 Tbsp of water (just enough to have the dough stick together enough to roll into a ball)
  • 1/4 Cup plus 2 Tbsp raw sesame seeds
  • 2 Tbsp black sesame seeds
  • 1 Cup Asiago cheese, grated (for Vegan, omit, or use a Dairy-Free cheese)
  • 1 Tbsp virgin coconut oil, melted
  • 1 small clove garlic, minced
Instructions
  1. Preheat oven to 350°F. Cut a piece of parchment paper large enough to line a cookie sheet.
  2. In a food processor, process sunflower seeds until finely ground. Be careful not to grind too long, or you could end up with butter. Tip: Keep raw nuts and seeds in the freezer. Grinding them while frozen helps to prevent the oils from being released, which is what turns them into butter.
  3. Add psyllium, salt and baking soda, pulse until well blended.
  4. Add garlic, rosemary, and cayenne (if using), pulse until well blended.
  5. Add sesame seeds, cheese and coconut oil. Pulse a couple of times until just blended.
  6. Add water one tablespoon at a time, pulsing between additions, just until the mixture starts to clump together.
  7. Lay out the cut piece of parchment paper on your counter, or on a large cutting board. Plop the dough on top and use your hands to press down into a relatively square, or rectangular shape, depending on the size and shape of your pan.
  8. Cover pressed out dough with a large piece of waxed paper, plastic wrap or a second piece of parchment paper. Use a rolling-pin to roll out to about 1/8 of an inch thickness. The key here is to roll the dough as evenly as possible, so it will bake evenly. Also, for a crisper cracker, roll the dough as thinly as you can. While you are rolling, the edges will tend to split apart. Lift the paper to repair the edges by pressing together with your fingers.
  9. Remove the top piece of paper and use a knife or a pizza cutter to score the dough into the desired size. Don’t worry about separating each cracker yet, as long as you’ve scored the top, the crackers will be easy to separate after baking.
  10. Slide the entire piece of parchment paper with the dough on to a cookie sheet.
  11. Bake for about 19 – 21 minutes, or until lightly browned all over. Spin the pan at about the halfway mark and watch closely for the last few minutes, as the crackers could turn from nicely browned, to burnt quite quickly. Allow crackers to cool on the pan.Sunflower Sesame Seed Crackers Three Ways
  12. Once cool, carefully snap the crackers apart along the score lines.
  13. Store at room temperature in a container with a tight-fitting lid. Best if used within a day it two.
Notes
When the dough is all rolled out, there is enough dough to fill an 11 x 13 inch cookie sheet. I cut my crackers into about 1 1/4 inch x 1 1/4 inch squares.
Makes 2-3 dozen (depending on the size of each cracker).
If you don’t have any black sesame seeds, increase the total of raw white sesame seeds, to 1/2 Cup.
I buy black sesame seeds at a local South Asian Market. I’ve also seen them at Health Food stores.

Enjoy!

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Laureen Fox
Meet the voice behind this Fox Kitchen blog. Laureen is an enthusiastic amateur cook and Canadian Food Blogger from Vancouver BC. She loves spending her days creating good wholesome food in this Fox Kitchen. Evenings will find her blogging about the best that living without gluten has to offer.
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24 comments

  1. Eileen says:

    Hi – These crackers look great. I’m always looking for “bread” alternatives, and these look like a good choice. Will try! Thanks for posting.
    –Eileen

  2. Miz Helen says:

    What awesome crackers and I can’t wait to make them. Thank you so much for sharing with Full Plate Thursday and a very Merry Christmas to you and your family.
    Come Back Soon!
    Miz Helen

  3. This is something I have never attempted to try…crackers! But, every recipe I see makes it sound relatively easy and well worth the effort 🙂 I believe I’m going to give these a try over New Years. Thank you for sharing in this month’s ‘Made From Scratch’ Monday!

  4. I made these today and they have an excellent flavor. I used part pepitas as I was low on sunflower seeds. Mine were quite crumbly, so maybe I need to add more water next time….but I will do a next time as they flavor is worth it! Thanks laureen!

  5. 21stcenturyhousewife says:

    Your crackers look beautiful! I always enjoy recipes that have variations like this one. It’s hard to decide which would be my favourite, but I particularly like the sound of the variety with the Asiago cheese 🙂 Thank you for sharing this post with the Gallery of Favorites.

  6. holly collins says:

    For the psyllium husks,I assume you use the ground to a powder ones and not the whole ones,correct?

    • Laureen Fox says:

      Yes, that is correct Holly. Whole psyllium husks that are ground to a powder. It helps to bind the cracker dough so it’s not crumbly. I believe ground flax seeds would also work.

  7. Mariekel says:

    Hey — made two batches of the first recipe — adding rosemary, basil and black pepper to the first, and rosemary, dried onion and oatmeal to the second. They both came out beautifully except for the fact I was too lazy lazy to go out and buy parchment paper, so I took my chances with a purportedly non-stick baking sheet. I made a great discovery this way — the bits that crumbled when I tried lifting them out make a great topping for salads and would be a tasty way to incorporate the relatively low nuts/seeds component for anyone following a Nutritarian diet. Far better than the similar but very pricey salad seasonings Whole Foods sells, since a baking tray of these would last as a topping for close to a month!

    • Laureen Fox says:

      🙂 I make delicious baking mistakes all the time. Nice to know I’m not alone. Thanks for the tip about Salad Toppings. I might have to make a batch just for that purpose.

      I find gluten free baking ingredients to be notoriously bad for sticking even to best non-stick surfaces…oh how I wish someone would invent parchment liners for my waffle iron!

      So glad you stopped by to leave a comment. You made my day 🙂

  8. Iuliana says:

    These look great, I’d like to try them for my son. Do you think they freeze well? If not, what’s the longest they would last on counter top in an air tight container? Thanks.

    • Laureen Fox says:

      I haven’t tried freezing these crackers, so I’m not sure how they will hold up. I once made a batch that lasted about a week or ten days in an airtight container and they were almost as good on the last day as they were on the first. Maybe a bit softer but still tasty. Around here, these crackers are usually gone within the first couple of days 🙂

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