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1
For the crackers: Preheat oven to 200 degrees C (400 degrees F).
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2
Place the flour, all the seeds, baking powder and salt in a bowl and mix well.
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3
Add olive oil and water.
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4
Mix with a spoon, and when everything comes together, transfer to a work surface and knead with your hands until everything is smooth.
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5
It will not take long.
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6
Place a piece of baking paper as large as the baking tray on the working surface.
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7
Place the dough on top, press it down with your hand into a rectangular shape and roll out using a wooden rolling pin until thin and even.
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8
I found that rolling was even easier when holding the lower left end of the baking paper with my hand, using a small rolling pin, and rolling the dough with the right hand.
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9
I turned the baking paper a few times around to ensure all the ends are evenly rolled.
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10
Place the baking tray directly near the baking paper.
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11
Lift the baking paper carefully, holding it at two opposite ends, and place it on the baking tray.
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12
Use a pizza cutter or a sharp knife to cut the cracker dough lengthwise and widthwise.
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13
Bake for 20 minutes until lightly colored and crispy.
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14
For the silken tofu spread: Place all the ingredients in the food processor and blend until completely smooth.
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15
Enjoy with the crackers, on crispbread and/or with veggies.
