MAKES: 36 SERVINGS
SERVING SIZE: 1 PIECE
PREP: 30 MINS
STAND: 30 MINS
BAKE: 8 MINS 450°F PER BATCH
1/4 cup sesame seeds
1/4 cup poppy seeds
2 tablespoons dried minced garlic, crushed
2 tablespoons dried minced onion, crushed
1 1/4 cups all-purpose flour
1 cup whole wheat flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
3 tablespoons vegetable oil
3/4 cup water plus 3 tablespoons
- Add seeds to a small skillet over medium heat and cook for 1 to 2 minutes or until toasted. Remove from heat. Stir in garlic and onion; cool.
- In a large mixing bowl combine both flours, salt, and baking powder. Stir in seed mixture. Add oil and stir until combined. Add water and stir until a loose dough forms. Turn out onto a lightly floured surface and knead about 5 times until smooth. Divide into 8 portions; cover with a towel and let rest 30 minutes.
- Preheat oven to 450 degrees F. Line baking sheets with parchment paper; set aside. Working with 1 piece of dough at a time, roll dough into a very thin rectangle, about 11×5-inches. Transfer to a prepared baking sheet. Bake each for 4 minutes; turn. Bake for 4 minutes more or until browned and crisp. Cool completely. Break into irregular shapes. Store an airtight container up to 5 days.
Nutrition Facts (Everything Cracker Crisps)
Per serving: 50 kcal , 2 g fat (0 g sat. fat , 1 g polyunsaturated fat , 0 g monounsaturated fat ), 0 mg chol. , 118 mg sodium , 7 g carb. , 1 g fiber , 0 g sugar , 1 g pro.