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With the toasted flavor from the seeds and grains, these Multi-Seed Crackers are delicious, healthy, and one of those seldom savory things I could literally eat every day.
Multi-Seed Crackers
I love crackers, or I should say cookies because most of them are sweet. I’m not really a big fan of salty crackers, but these when there are seeds and grains involved, that’s another case.
There are some store-bought options, but most of them don’t have many seeds inside, which makes me feel unsatisfied. So, why not make my own multi-seed crackers that really have a lot of seeds? (Smile)
These Multi-Seed Crackers are addictive, at least for me.
Most of the time I use coconut oil when making cookies or crackers, but these full-of-seeds crackers really taste better if using extra virgin olive oil. It just gives the crackers a hint of fruitiness. (Is this a word? Not sure, but you know what I mean)
These multi-seed crackers taste great on their own. But if you want to have more options or variations when serving, here comes an Avocado Dip and Beet Hummus Dip.
Avocado Green Dip
The avocado dip is made of avocado, toasted sunflower seeds (or other nuts), garlic, and olive oil with some herbs to give it more flavor.
These two dips are also super easy to make. You just literally blend them in a food processor until smooth. You can also serve them with some vegetable sticks.
Beet Hummus Dip
The Beet Hummus Dip is actually a variation from my favorite Beet Hummus recipe. So if you’re familiar with hummus, I think you know what to expect. 😉
These two dips are really optional, these crackers really taste great on their own. But a dip is always a plus to make you feel more satisfied.
You can also serve them with Guacamole, pesto, or Sun-Dried Tomato Hummus. But first, let’s make our multi-seed crackers first, shall we?
I hope you enjoy it as much as I do. If you make this recipe, don’t forget to tag @Barrelleaf + #barrelleaf on Instagram. I always love to see them and to know how it goes.
多種籽餅乾 Multi-Seed Crackers
食材
- 20 g pumpkin seeds 南瓜籽
- 20 g sunflower seeds 葵花籽
- 15 g white sesame seeds 白芝麻
- ½ Tbsp black sesame seeds 黑芝麻
- 35 g
spelt flour 斯佩爾特小麥粉 , or whole wheat flour 或全麥麵粉 - ¼ tsp salt 鹽
- ⅛ tsp freshly ground black pepper 現磨黑胡椒
- 1/16 tsp baking powder 泡打粉
- 1 Tbsp olive oil 橄欖油
- ½ tsp maple syrup 楓糖漿
- 1-2 Tbsp cold water 冰水
作法
- Preheat the oven at 175 C / 350 F.
- In a big mixing bowl, add pumpkin seeds, sunflower seeds, white sesame seeds, black sesame seeds, spelt flour, salt, black pepper, and baking powder. Give them a mix.
- Then add the olive oil, maple syrup, and 1 Tbsp cold water. Mix to combine and shape them into the flat dough. Add more cold water to bring them together as needed.
- Transfer the dough between two pieces of parchment paper. Use a rolling pin to roll it out into a flat rectangle.
- Use a pizza cutter or knife to cut out the trace of the cracker size you like.
- Bake at 175 C / 350 F for around 15 minutes until the crackers are hard to the touch.
- Let the crackers stay in the oven for 10 minutes after finish baking. Then transfer to a wire rack to let them cool completely. Then break them with your hand and enjoy!
中文版
- 將烤箱以175 C / 350 F 預熱
- 取一攪拌碗，放入南瓜籽、葵花籽、白芝麻、黑芝麻、斯佩爾特小麥粉、鹽、黑胡椒、泡打粉，攪拌混合
- 接著放入橄欖油、楓糖漿，與 1 Tbsp 冰水。攪拌混合塑成扁麵團，視情況加更多冰水幫助成團
- 將麵團移至兩片烘焙紙中，用桿麵棍桿成薄長方型
- 用披薩滾刀或是刀子切出餅乾痕跡，大小隨你喜歡
- 放入烤箱烘烤約 15 分鐘，至餅乾摸起來硬
- 之後讓餅乾留在烤箱裡 10 分鐘，再取出置於網架上完成放涼，即可用手扒開分片
備註
- Adapted from Scientifically Sweet
- Stroe in air-tight jars at room temperature for 1-2 weeks.
- 放入密封罐中室溫保存約 1-2 週
酪梨綠沾醬 Avocado Green Dip
食材
- 1.5 g avocado 酪梨, ~200g net weight
- 2-5 cloves garlic 蒜瓣, to your preference 依個人喜好
- 240 ml parsley and cilantro leaves 洋香菜與芫荽, 1 cup packed
- 3 Tbsp lime juice 綠檸檬汁, add more as preferred
- 100 ml drinking water 飲用水, add more to thin if preferred
- 4 Tbsp olive oil 橄欖油
- 1/2 tsp salt 鹽, taste to add more
- 120 ml sunflower seeds 葵花籽, 1/2 cup, or other nuts 或其它堅果*
- freshly ground black pepper 現磨黑胡椒, to taste
作法
- Grab a food processor. Scoop out the avocado meat and put them into the food processor along with other ingredients.
- Use the food processor to process until almost creamy. Taste to add more lime juice or salt as preferred. You could also add more water to adjust the consistency if you like.
中文版
- 取一台食物處理機，將酪梨果肉挖取放入處理杯中，再放入其它全部的食材
- 用食物處理機攪打至近乎滑順，試味道，依個人口味可再增添鹽或檸檬汁 ，也可再依喜歡增添水調整濃稠度
備註
- You could use other nuts like almonds, cashews, pistachios. I use sunflower seeds because it has an earthy flavor, more common, and budget-friendly.
- Store in an air-tight jar in the fridge for about 1 week.
- Adapted from Pinch of Yum
- 你也可以用其它堅果，如杏仁、腰果、開心果。我用葵花籽是因為它有種大地滋味，而且相較起來較常見、價格也較親民
- 放入密封罐冷藏保存，約可放 1 週
甜菜根豆泥沾醬 Beetroot Dip
食材
- 120 g cooked chickpea 煮熟的鷹嘴豆, 1/2 can
- 80 g cook beetroot 熟甜菜根
- 1/2 Tbsp ground cumin 孜然粉
- 1 Tbsp lemon juice or lime juice 檸檬汁
- 3-5 cloves roasted garlic 烤過的蒜瓣
- 1 Tbsp olive oil 橄欖油
- 1-2 Tbsp
tahini 中東芝麻醬 - 1/4 tsp salt 鹽
- freshly ground black pepper 現磨黑胡椒, to taste
作法
- Add all ingredient to a food processor. Process until smooth.
- Taste to add more salt or lemon juice to your taste. You can enjoy once you finish, but I think it tastes better after refrigeration for at least 3-4 hours. IMHO.
中文版
- 將所有食材放入食物處理機，攪打混合至滑順
- 試味道，依個人口味可增添鹽與檸檬汁。完成當下即可享用，但我個人是覺得冷藏 3-4 小時過後滋味更好
備註
- Store in an air-tight jar in the fridge for 5-7 days.
- 放入密封罐冷藏保存，約可放 5-7 天
