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Course: Appetizers
Keyword: Appetizers, Baking, Healthy, Seedy Crisps

Seedy Crisps

ACTIVE TIME: 45 minutes
TOTAL TIME: 53 minutes
Yield: 10
Photo by Lynne Calamia
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Software

Everything seasoning mix:

  • 1/4 cup dried mushrooms (porcini or mixed variety)
  • 1/4 cup dried garlic flakes
  • 2 tablespoons +2 teaspoons dried onion flakes
  • 1 tablespoon+2 teaspoons flaky sea salt
  • 1/2 cup+1 tablespoon+1 teaspoon sesame seeds
  • 1/2 cup+3 tablespoons poppy seeds
  • 1 tablespoon+2 teaspoons nutritional yeast

Cracker dough:

  • 5 ounces whole wheat flour
  • 4 3/4 ounces all-purpose flour, plus additional for rolling
  • 3/4 cup everything seasoning mix
  • 1 1/2 teaspoons baking powder
  • 3 tablespoons olive oil
  • 6 1/2 fluid ounces water
  • 2 teaspoons kosher salt, divided

Specialized Hardware

spice or coffee grinder
Rolling Pin
2 half sheet pans
Parchment paper
ACTIVE TIME: 45 minutes
TOTAL TIME: 53 minutes
Yield: 10

Procedure

  • Blend the mushrooms in a blade-style spice or coffee grinder until finely ground, about 15 seconds. Remove them from the grinder and sift through a fine mesh sieve into a small bowl to remove any large unground pieces. Transfer 4 teaspoons to a pint-size jar with a lid. Discard any pieces left in the sieve or toss them in your stock pot.
  • Add the dried garlic to the spice grinder and pulse twice, or until slightly broken but not ground to a fine powder, then transfer to the jar with the mushrooms. Repeat with the dried onions.
  • Add the salt to the grinder and pulse once, or until broken but not ground to a fine powder. Transfer to the jar along with the sesame seeds, poppy seeds, and nutritional yeast. Screw on the lid and shake to combine. This mixture can be stored in a cool, dry place for up to 3 months.
  • Whisk together both flours, 3/4 cup everything seasoning, and the baking powder in a large mixing bowl. Add the olive oil and mix with a rubber spatula or wooden spoon. Add the water and stir to combine and create a dough. Turn the dough out onto a floured surface and knead 10 times. Divide the dough into 8 equal pieces, cover with a tea towel, and rest for 15 minutes.
  • Heat the oven to 450 ℉ with a rack in the middle position.
  • Lightly flour a work surface and roll out one piece of dough with a rolling pin to a 15" x 5" long strip. Carefully lift and place on one side of a half-sheet pan lined with parchment paper. Repeat with a second piece of dough and place it next to the first piece on the sheet pan. Sprinkle with 1/4 teaspoon of the salt evenly over the entire surface of the doughs.
  • Bake for 4 minutes then remove from the oven. Carefully flip both pieces over using tongs, rotate the pan, and bake for another 3-4 minutes. Remove from the oven and slide the crackers onto a cooling rack. Repeat the process with all the remaining dough balls using a fresh sheet of parchment and a cool sheet pan.
  • Break the crackers into pieces and serve as is or with your favorite cracker toppers. Store in airtight containment for up to a week.
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