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Whole Wheat Seed Crackers

December 6, 2010

It’s no wonder so many people’s New Year’s resolution is to go on a diet. When I was a kid, the door bell would seemingly ring every hour leading up to the holidays with husbands delivering their wives’ sumptuous homemade baked goods. By the time Christmas arrived, we would have a kitchen full of fruitcakes, coffee cakes, cookies and tons of other delicious -- yet overly sweet -- treats that I remember my mother monitoring my every move around. By New Year’s Day, usually every crumb had disappeared.

Baking for others during the holidays is a tradition I enjoy carrying on, and this year I decided to make something for my friends and my kids’ teachers that's delicious, but a little bit on the lighter side. These Whole Wheat Seed Crackers have that home baked feel, are crisp and flavorful and, even though they are crackers, are pretty to look at. I feel better knowing that I’m giving people something that's a bit more healthy but still perfect for the holidays. Whether you put these crackers in a reusable glass jar, beautiful tin, Graze Organic bag or simply serve them straight out of the oven, I bet they'll be something memorable that people will ask you for again and again in coming years. And I promise you they have less calories than a Yule Log!

Whole Wheat Seed Crackers

Prep Time:5 minutes, (PT5M)
Cook Time: 20 minutes, (PT20M)
Total Time: 25 minutes, (PT25M)

Ingredients

1/2 cup whole wheat flour
1 cup all purpose flour
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 cup butter, chilled and cubed
1/3 cup water
1 teaspoon each of fennel, chia, flax and poppy seeds

Preparation

1. Preheat oven to 400 F.
2. In a food processor, pour in whole wheat flour, AP flour, salt, onion powder and pulse to combine.
3. Add chilled cubed butter and pulse till it resembles coarse meal.
4. Add water and pulse until the dough comes together.
5. Remove and shape the dough into a flat disk and place between two pieces of parchment paper.
6. Roll dough out until 1/4 inch thick, lift paper, sprinkle seeds on top of the dough, then place parchment paper back on top and roll with a rolling pin to press seeds into the dough. Remove paper and cut into crackers 1/2 in x 2 in sticks or use cookie cutter to make into shapes.*
7. Place crackers on a parchment lined baking sheet and bake for 18-20 minutes.
8. Cool and serve.
*To Freeze: After step 6, place the cut out shapes on a baking sheet and freeze for 20 minutes. Remove from freezer, place in a Ziploc bag, label and freeze for up to 4 months. When ready to bake, follow steps 7-8 adding an additional 1-2 minutes baking time.

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Comments

Melissa B

March 31, 2012 at 2:07 pm

Reply

So do I have to add the seeds, flax etc or could these be good crackers without the “toppings”
- catherine
  
  April 2, 2012 at 11:24 am
  
  Reply
  
  All the seeds add so much flavor! Without them the crackers will be a little bland, but still yummy!
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margaret

December 14, 2010 at 8:56 am

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I added a little bit of coarse salt to the top of the batch that wasn’t for my daughter- they were like everything bagel crackers. Very yummy!
Whitney

December 12, 2010 at 9:04 pm

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OK – so I only have the mini food processor I registered for ages ago for my wedding (having no idea what I was even going to use it for at the time) and now it’s pretty much worthless for almost all recipes. This one doesn’t seem to be too large in volume, but I still think it will be too much. Has anyone tried this recipe by pulsing a few things together and then combining them all in a bowl?

And to Heather – isn’t the pizza cutter great for these types of things? I discovered its usefulness when making graham crackers and can’t believe I ever tried cutting cookies, trimming pie dough, etc. with a knife.
- Whitney
  
  December 13, 2010 at 11:48 am
  
  Reply
  
  To answer my own question: the ingredients JUST fit in a Cuisinart mini-prep. I had to substitute garlic powder for onion and was afraid it would be overpowering but my 2-year-old wouldn’t stop eating the dough. I also only had flax seeds so I used 2 tsp. I did have trouble with the flax seeds adhering to the dough, even though they were vigorously pressed in with the roller. Many popped off in the oven. On subsequent batches of cutouts I mixed the seeds into the dough with no ill effects and the added benefit of the seeds staying on the crackers.
Heather

December 10, 2010 at 12:16 pm

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These are wonderful!!! I used a pizza cutter to cut squares and it worked great! Easy and fun…thanks for the great recipe!

I didn’t have all the seeds so I just used chia and they still taste great!
Jessica

December 7, 2010 at 2:49 am

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My son loves crackers like this from Whole Foods and Trader Joe’s. I will HAVE to make these for him! Looks great!
Lisa

December 6, 2010 at 5:49 pm

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Yum!!! I bet these would be so tasty with some homemade hummus. My favorite lunchtime treat.

Happy Holidays!
wendi

December 6, 2010 at 2:52 pm

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I am sure you can’t but can I only use wheat or maybe less of the all purpose flour??

And my son is allergic to dairy and usually just sub it with olive oil and never had a problem. I don’t think it would work for this recipe but thought I would ask. Can I use olive oil instead of butter?

Thanks for this! I am looking to make more snacky foods and so glad you put this up
- Eve
  
  December 6, 2010 at 3:01 pm
  
  Reply
  
  They make dairy free butter and dairy free margerine…I sub them both a lot and things always turn out fine.
  - wendi
    
    December 6, 2010 at 3:18 pm
    
    Reply
    
    I know but wanted to know about the olive oil sub Thanks tho!!
Heather Sakai

December 6, 2010 at 11:26 am

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Did you mean 1Tablespoon of the spices or 1teaspoon?
- catherine
  
  December 6, 2010 at 2:54 pm
  
  Reply
  
  1 Tsp
  - Margaret
    
    December 6, 2010 at 4:55 pm
    
    Reply
    
    I think she uses Tbsp for tablespoon and Tsp for teaspoon.
Margaret

December 6, 2010 at 8:39 am

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These look awesome!
Lighty

December 6, 2010 at 3:32 am

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just double-checking: you mean whole wheat berries or whole wheat flour?
thanks!
- catherine
  
  December 6, 2010 at 2:56 pm
  
  Reply
  
  Whole wheat flour