Happy April! Three Seed Rosemary Cracker Recipe

Hello! I’ve been busy cooking this week and taking in the beautiful cherry blossoms in northern Virginia. Here is a great recipe I tried yesterday – who knew making homemade crackers is so easy?! If you try this recipe, be sure to watch they don’t overcook. I ruined about half the batch – once they get too brown they do not taste good at all!

Three Seed Rosemary Crackers
From www.wholefoodsmarket.com
Makes 40 to 50 crackers

Ingredients
1/2 cup sunflower seeds
1/2 cup flaxseeds
1/2 cup pumpkin seeds
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1/2 teaspoon cracked black pepper
1 1/4 cups barley flour
2 1/2 tablespoons olive oil
1/2 cup lowfat milk, more for brushing crackers
1/2 tablespoon chopped garlic
2 tablespoons chopped fresh rosemary

Directions

  1. Preheat oven to 375° F. Place half of the sunflower, flax and pumpkin seeds in a food processor and process just until they are the consistency of coarsely ground coffee beans. Transfer to a mixing bowl and stir in baking powder, salt, pepper and flour. Stir in olive oil, milk, garlic and rosemary. Finally, stir in remaining seeds.
  2. Roll teaspoons of dough into balls. Place on a parchment paper-covered baking sheet and flatten to a thickness of 1/4 inch. Brush tops of crackers with milk and sprinkle with sea salt. Bake for 20 to 25 minutes, until browned and crisp. Transfer to a cooling rack to cool before serving.

Nutrition Info
Per serving (1oz/29g-wt.): 120 calories (70 from fat), 8g total fat, 1g saturated fat, 4g protein, 10g total carbohydrate (3g dietary fiber, 1g sugar), 0mg cholesterol, 75mg sodium

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2 Responses to “Happy April! Three Seed Rosemary Cracker Recipe”

  1. Gustav Says:

    Thanks for the recipe.

    Good to see you are a Green Bay Packer fan and you enjoy yoga.

    I thought these two things were mutually exclusive..but I am wrong as I enjoy both as well.

    Have a good day.

  2. Julia Says:

    Oh well, I am a big Packer fan but I’m not sure how it’s going to be next year now that Brett’s leaving. One day at a time…

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