These crackers are healthy, crunchy and delicious. I got this recipe from a favorite blog of mine, 101 Cookbooks. I have made a few small changes to the original recipe, mostly because I was short on time when I was making them. They turned out wonderful and I’m definitely making them again! I also made Avocado Dip to dunk them in. They go together wonderfully.
- semolina flour, 1 1/2 cups
- white whole wheat flour (or all-purpose flour), 1 1/2 cups — I used whole wheat flour
- fine-grain sea salt, 1 teaspoon
- coarse-grain seal salt, about 2 tablespoons for sprinkling*
- warm water, 1 cup
- extra virgin olive oil, 1/3 cup + 2 tablespoons
- flax seeds, 1/3 cup, whole*
*added to original recipe
Bake at 350˚F for about 10 minutes.
This recipe made about 50 medium sized crackers.
- In a large bowl, mix: 1 1/2 semolina flour, 1 1/2 whole wheat flour, 1 teaspoon fine grain sea salt and 1/3 cup of whole flax seeds.
- To that, add 1/3 cup of extra virgin olive oil and 1 cup of warm water. Mix with a spoon and then shape the mixture into a ball by hand.
- Transfer the dough onto a floured surface and knead it just until it all comes together. Slice it in half.
- Take one half of the dough and roll it a few millimeters thin (or thinner, or thicker, depending on how crunchy you want your crackers).
- You can cut them however you please. You can use cookie cutters or glasses or a knife. I just the dough into rectangles.
- Now very lightly brush each cracker with olive oil.
- Then, take a fork and poke them a few times so they bake nice and flat.
- Sprinkle them with a little bit of coarse-grain salt, and they’re ready to be baked. Repeat with the second half of the dough.
- Line a baking sheet with parchment paper and line the crackers up.
- Bake in a pre-heated oven at 350˚F for about 10 minutes or until they are golden brown and crisp. (The original recipe calls for them to be baked at 450˚F, but my oven tends to get too hot so I always lower the temperature.)
- Transfer the crackers onto a bowl immediately. I know they look tempting and delicious but let them cool for about 5 -10 minutes before eating. Dunk them into your favorite dip and eat!