Herbal Seeded Crackers
Elevate your snacking with these crisp and flavorful Herbal Seeded Crackers, a wholesome blend of whole wheat flour, nutty rolled oats, and an array of nutrient-rich seeds like sunflower, sesame, and chia. Infused with the aromatic essence of fresh rosemary and thyme, these homemade crackers offer a delightful crunch and a herby sophistication that pairs perfectly with cheese, dips, or simply on their own. Easy to prepare in just 35 minutes, these thin, golden-brown crackers are baked to perfection and scored for effortless snacking. Packed with texture and bold flavors, they make a healthy, crowd-pleasing addition to your appetizer spread. Serve them at your next gathering or enjoy as a guilt-free everyday snack!
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Recipe Information
Ingredients
- 120 grams Whole wheat flour
- 50 grams Rolled oats
- 40 grams Sunflower seeds
- 25 grams Sesame seeds
- 20 grams Chia seeds
- 1 tablespoon Fresh rosemary (finely chopped)
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Cracked black pepper
- 2 tablespoons Olive oil
- 100 milliliters Warm water
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the whole wheat flour, rolled oats, sunflower seeds, sesame seeds, chia seeds, chopped rosemary, thyme leaves, salt, and cracked black pepper.
Add the olive oil and mix well to evenly distribute the moisture throughout the dry ingredients.
Slowly pour in the warm water while stirring, until the dough starts to come together. It should be slightly sticky but manageable.
Transfer the dough onto a piece of parchment paper and use a rolling pin to roll it out into a thin sheet, about 2mm thick.
Carefully transfer the rolled-out dough, still on the parchment, onto the prepared baking sheet.
Using a sharp knife or pizza cutter, score the dough into cracker-sized shapes (squares or rectangles). This will make it easier to separate after baking.
Bake the crackers in the preheated oven for 18-20 minutes, or until they are golden brown and crisp.
Allow the crackers to cool completely on the baking sheet, then break them apart along the scored lines.
Store the crackers in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 328 mg | 14% | |
| Total Carbohydrate | 23.7 g | 9% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 0.4 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 187 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
