Herbal Seeded Crackers

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Hearty rustic crackers with lots of character, crunch, and flavor! (slightly adapted from a whole foods market recipe.)

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Steps

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Preheat oven to 375 degrees.

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Lightly grease 2 baking sheets.

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Place 1 / 4 cup pumpkin seeds , 1 / 4 cup sunflower seeds , and 1 / 4 cup whole flax seeds in a small mixing bowl.

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Set aside.

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In either a food processor or on a cutting board with a knife , chop remaining 1 / 4 cup pumpkin seeds and 1 / 4 cup sunflower seeds to the size of grains of rice.

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In a large mixing bowl , whisk together chopped pumpkin and sunflower seeds , ground flax seeds , minced garlic , crumbled dried rosemary , salt , freshly ground black pepper , baking powder , and barley flour.

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Pour in olive oil and milk , and mix well.

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Then stir in reserved whole pumpkin , sunflower , and flax seeds.

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Shape dough into 40 balls.

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Arrange on prepared baking sheets: 20 to a sheet , and equally spaced.

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Flatten each dough ball to a thickness of 1 / 4 inch.

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Brush tops with milk , and sprinkle with salt.

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Bake crackers for 18 to 22 minutes , or until crisp and browned.

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Transfer to wire racks to cool completely before s.

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Ingredients

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unsalted pumpkin seeds, unsalted sunflower seeds, flax seed, garlic, dried rosemary leaves, salt, fresh ground black pepper, baking powder, barley flour, olive oil, nonfat milk