Seeded Crackers - @foodnerdextreme

Seeded Crackers - @foodnerdextreme

Seeded Crackers

Thank you to @foodnerdextreme for these delicious and surprisingly easy crackers. We made them with both whole grain spelt flour and whole grain heritage wheat flour and loved them both. They would also work great with einkorn. We have added in the weight measurements to her recipe:

Feel free to change up the seeds, herb, zest and dried fruits to make your own combinations but make sure to use the same amounts.

Yield: about 50 crackers


1 cup (140g) whole grain heritage or ancient grain flour

1 tsp baking soda

1/2 tsp kosher salt

1 cup (240g) buttermilk (or scant 1 cup milk with 1 Tbsp vinegar)

2 Tbsp (25g) brown sugar

1 Tbsp (20g) maple syrup

1/2 cup (85g) dried blueberries

1/4 cup (40g) slivered almonds

1/4 cup (40g) pumpkin seeds

2 Tbsp (20g) flax seeds

1 Tbsp (10g) each of sesame and poppy seeds

1 tsp fresh lemon thyme

1 tsp orange zest



Preheat the oven to 350 F and grease 3 small (4.5 x 2.5 inch) loaf pans liberally. Set them aside on a baking sheet so they are easier to handle.

In a large bowl, mix together the flour, baking soda and salt. Add in the buttermilk, brown sugar and maple syrup. Finally add the dried blueberries, almonds, pumpkin seeds, flax seeds, sesame and poppy seeds, lemon thyme and orange zest. Mix until just combined.

Divide into the 3 prepared loaf pans and bake for about 20-25 minutes or until risen and springy. A toothpick should come out clean or with a few crumbs when inserted.   Allow to cool in the pans for about 10 minutes and then remove to cool completely.

Once completely cool individually wrap and freeze until firm, about an hour. This helps to cut thin and uniform slices in the next step.

Preheat the oven to 325F. Slice frozen loaves as thinly as possible using a chef’s knife (not a serrated knife) about 1/8 of an inch thick, and lay the slices out on a parchment (or silicone) lined sheet pan in a single layer. You will have to do a few batches or use several sheet pans.

Bake for 15 minutes and flip them over. Bake an additional 5 to 10 minutes or until dry. They will crisp up more once cooled, do not let them brown too much or they may taste burnt. Cool completely and store in an airtight container.

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