Seed Crackers

I am obsessed with seed crackers. There are multiple recipes out there. I decided to experiment with my own recipe and make some pea dip on the side. I read David Lebovitz’s recipe and had ordered furikake in advance. That is a worthy ingredient—a wasabi rice seasoning.

Preheat the oven to 300.

In a large bowl, mix 1/2 cup sunflower seeds, 1/2 cup flax seeds, 1/2 cup chia seeds, 1/2 cup pumpkin seeds, 1/2 cup sesame seeds, 1 tsp. red chili flakes, 3 tbsp. Furikake, 2 tsp. sea salt and 3/4 cup cold water. Mix and let sit about 3 minutes or more

Cover a baking tray with parchment paper. Put the mixture on top and then cover with another piece of parchment paper. Using any item, you have to flatten the seeds evenly to bake. I used a flour scraper. Then peel off the top piece of parchment paper. Put in the oven for 45 minutes until the large cracker is crispy and even a little browned.

Take it out of the oven. Let it sit for a few minutes before cutting the pieces up. It is a big win. We will be seeing a lot of this over the summer.

As for the peas, total ad hoc boiled a bag of frozen English peas. About 3 cups. I took 2 of the cups, put them in a Cuisinart with about 1/2 cup of the water I used to boil the peas and pureed. Then I added a handful of mint, 1/4 cup of sliced almonds (I was out of pine nuts), and 1 cup of parmesan cheese, pureed again. I needed a bit more water, so I added more to make it smoother. Then put it in a bowl, took the rest of the whole peas, and mixed in.

Perfect with the crackers!