seeded rosemary crackers
Simple yet gourmet. Whip-up some of these crackers for your next picnic and enjoy with your decadent cheese display. They’re full of fiber, protein and healthy fats. Bon appetit and cheers!
Author: the simple good life
Ingredients
- ½ cup sunflower seeds
- ½ cup flaxseeds
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- ½ teaspoon cracked black pepper
- 1¼ cups barley flour
- 2½ tablespoons olive oil
- ½ cup low-fat milk, more for brushing crackers
- ½ tablespoon chopped garlic
- 2 tablespoons chopped fresh rosemary
Instructions
- Preheat oven to 375°F. Place half of the sunflower and flax seeds in a food processor and process just until they are the consistency of coarsely ground coffee beans. Transfer to a mixing bowl and stir in baking powder, salt, pepper and flour. Stir in olive oil, milk, garlic and rosemary. Finally, stir in remaining seeds.
- Roll teaspoons of dough into balls. Place on a parchment paper-covered baking sheet and flatten to a thickness of ¼ inch. Brush tops of crackers with milk and sprinkle with sea salt. Bake for 20 to 25 minutes, until browned and crisp. Transfer to a cooling rack to cool before serving.
