The seed blend in this recipe makes an interesting, crisp, slightly-crumbly, cracker, that tastes a bit like rye. These crackers are good enough to eat by themselves and are strong enough to butter.

Ingredients

• 5 tablespoons sesame seeds
• 1 tablespoon poppy seeds
• 1 tablespoon caraway seed
• 1 tablespoon dill seed, crushed
• 3 tablespoons ThickenThin not/Starch thickener
• 1/4 teaspoon salt
• pepper, to taste
• 1/4 teaspoon onion powder, optional
• 2 tablespoons wheat bran, optional
• 1/2 cup water

   

Directions

Makes 8 servings.

Preheat oven to 400°F. Cover baking pan with parchment paper or foil.

1. Combine dry ingredients. Stir in the water to make batter, and spread evenly over the baking pan. Make sure the edges are at least as thick as the center; thicker is okay, because the edges bake faster than the center.

2. Bake at 400°F for 20 minutes until fairly dry and set, or until the edges start to get brown. Turn down the oven, or off, if the oven is well-insulated, and let it finish drying out. If you want crackers, score it into sections at this time).

3. Once the top is dry, remove the parchment. If the underside is damp, return it to the oven to dry out for a few minutes more.

NOTES: The quantity of batter fills a 12 x 8-inch lasagna-type pan thick enough to make a reasonably-strong cracker. You can also use a cookie sheet for large free-form creations or individual crackers, and vary the amount of batter.

Nutrition

Nutrition per serving without wheat bran (calculated by Mastercook): 52 calories; 4g fat; 5g carb (of which 4g is fiber); 2g protein.

Nutrition per serving with wheat bran (calculated by Mastercook): 55 calories; 4g fat; 5g carb (of which 4g is fiber); 2g protein.