Homemade Seed Crackers
Come into the Fullerton Tasting Room in Portland, Oregon and there’s a good chance you’ll see a number of friendly visitors snacking on these popular seed crackers. With their hearty crispness, they make a wonderful accompaniment to any charcuterie or cheese board! Susanne’s seed crackers have been a staple both in the tasting room and in her home. Her sister, Mimmi, created the recipe years ago and it’s been re-created almost daily in the Fullerton Wines kitchen to keep a good supply for guests!
Recipe makes three baking sheets worth of crackers:
- 2/3 cups sunflower seeds
- 2/3 cups sesame seeds
- 2/3 cups pumpkin seeds
- 1/2 cup flax seeds
- 2 cups corn meal
- 1/2 cup olive oil
- 2 cups boiling water
- 2 tsp salt
Preheat oven to 275 F.
Mix all seeds, salt, and corn meal into a large bowl.
Pour boiling water into bowl and mix with a wooden spoon until everything is well mixed and a doughy consistency.
Place one layer of parchment paper on three baking sheets.
Divide your mixture onto 3 baking sheets, about one large dough ball size amount on each sheet.
Spread the mixture slightly, then cover with another layer of parchment paper.
Spread the mixture with a rolling pin or pat with your hands.
Spread thin enough that you almost see through the spread.
Pull off the top layer of parchment paper.
Put the baking sheets in for 70-90 minutes on convection.
Keep your eye on them. They’ll start to turn brown as they cook. They won’t be ready to take out until they look just a little burnt with no green seeds in them. You want them crispy, not chewy.
Sprinkle with kosher or sea salt.
Break apart into desired size.
Serve with charcuterie and/or cheese boards, replace your breakfast roll with these healthy seed crackers, or leave out the sprinkle of salt when they are baked, and instead break them up into small pieces and sprinkle sugar and cinnamon on them and enjoy with a bowl of yogurt.