-
1
Grind the sunflower and pumpkin seeds into a fine powder in blender or coffee grinder.
-
2
Be careful not to blend too long or they will turn into seed butter.
-
3
Separately, grind the flax seeds into a powder.
-
4
(The sesame seeds do not need to be ground.
-
5
).
-
6
Combine the seeds, flour, salt, honey and vegetable oil with three-fourths cup water.
-
7
Mix by hand or in a stand mixer with a paddle attachment to just form a firm ball of dough.
-
8
It should not be sticky.
-
9
Do not over mix.
-
10
Knead the dough by hand for about 30 seconds to make sure all the ingredients are evenly distributed and that the dough holds together.
-
11
It should be slightly tacky but not sticky.
-
12
May add more whole-wheat flour or water sparingly.
-
13
Heat the oven to 300 degrees.
-
14
Line three baking pans with parchment or a silicone baking liner.
-
15
Divide the dough into three equal pieces.
-
16
Set two of the pieces aside and roll out the remaining piece on a floured surface with a floured rolling pin.
-
17
Roll it to less than one-eighth-inch thick, or nearly paper thin.
-
18
Continually lift the dough as you roll it so that it doesn't stick to the surface; dust more flour under it if need be.
-
19
You can also flip the dough over and continue rolling with the bottom side up.
-
20
If the dough resists, lift it gently and set it aside and begin rolling out one of the other pieces.
-
21
You can return to the first piece after a few minutes and it will roll more easily.
-
22
Continue rolling out all three pieces in this manner.
-
23
Use a knife or pizza cutter to cut the rolled dough into rectangular or diamond-shaped crackers.
-
24
(You can also use a small biscuit cutter, dipped in flour, to make round crackers.)
-
25
The crackers do not need to be the same size.
-
26
Carefully transfer the cut crackers to the baking pans.
-
27
The pieces can be nearly touching, as the crackers will not spread or rise.
-
28
Fill each pan as full as it will allow.
-
29
Combine the egg with one-half cup water.
-
30
Brush the egg wash lightly over each of the crackers and top with sesame seeds.
-
31
If your oven has enough shelves to accommodate all the pans, you can bake them all at once.
-
32
If not, bake them in shifts.
-
33
After placing the pans in the oven, bake for 10 minutes.
-
34
Rotate the pans and bake for another 10 minutes.
-
35
Make one final rotation and continue baking until they are done.
-
36
(The thinner you roll them the faster they will bake -- they typically take about 25 to 30 minutes total, but this can vary from oven to oven.)
-
37
The crackers will be a rich golden brown and should be fairly dry and crisp when they come out of the oven.
-
38
Leave them on the pans to cool; they will crisp up even more.
-
39
If they do not snap cleanly after they cool, return the pan to the hot oven for a few more minutes.
-
40
The crackers can be stored in an airtight container or resealable plastic bag and kept for at least 8 days at room temperature or indefinitely in the freezer.
