Seeded Crackers Alton Brown
Elevate your snack game with Alton Brown's Seeded Crackers—a wholesome, homemade treat packed with the nutty goodness of chia, flax, sesame, and sunflower seeds. These crisp, golden crackers combine all-purpose and whole wheat flours for a balanced base, while a touch of honey and olive oil adds subtle sweetness and richness. Rolled out paper-thin for the perfect crunch, these seed-loaded crackers are baked to perfection in just 20 minutes. Perfect for pairing with cheese, dips, or simply enjoying on their own, this recipe is a healthy, flavorful alternative to store-bought snacks. With minimal prep time and pantry-staple ingredients, these seeded crackers are as easy to make as they are to enjoy. Perfect for gatherings, lunchboxes, or mid-afternoon munchies, they’re destined to become a regular in your recipe rotation!
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Recipe Information
Ingredients
- 130 grams All-purpose flour
- 65 grams Whole wheat flour
- 1 tablespoon Chia seeds
- 1 tablespoon Flaxseeds
- 1 tablespoon Sesame seeds
- 2 tablespoons Sunflower seeds
- 1 teaspoon Salt
- 1 teaspoon Honey
- 2 tablespoons Olive oil
- 115 milliliters Water
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, chia seeds, flaxseeds, sesame seeds, sunflower seeds, and salt. Stir well to evenly distribute the seeds.
In a smaller bowl, whisk together the honey, olive oil, and water until the honey dissolves.
Pour the wet ingredients into the dry ingredients and mix until a dough forms. The dough should be slightly sticky but manageable.
Divide the dough into two equal portions. Place one portion on a sheet of parchment paper and cover it with another sheet. Roll out the dough as thinly as possible, about 1/16-inch thick, for a crispy texture.
Carefully transfer the rolled-out dough (with the parchment paper underneath) onto a prepared baking sheet. Repeat with the second portion of dough.
Using a sharp knife or pizza cutter, score the dough into squares or rectangles (do not separate them yet). This will make it easier to break into crackers after baking.
Bake the crackers in the preheated oven for 18-20 minutes, rotating the pans halfway through, until the crackers are golden brown and crisp.
Remove the trays from the oven and let the crackers cool completely on the baking sheets. Once cooled, break them along the scored lines.
Store the crackers in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
1228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.9 g | 67% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 13.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2379 mg | 103% | |
| Total Carbohydrate | 164.7 g | 60% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 7.2 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 717 mg | 15% | |
*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.
