Given the kaleidoscope of savory snacks Indian cuisine is known for, it’s no surprise that I love crackers.
Lately I’ve been trying to make crackers at home that are one, easy to make and two, that I do not feel guilty eating. This usually involves no refined sugar or white flour and only ingredients that add value to my diet.
Here is a delicious savory cracker with a touch of sweet using mostly calcium-rich sesame seeds, magnesium-rich pumpkin seeds, fragrant spices and maple syrup. It makes for a delicious quick bite with a cup of chai in the morning or with sharp cheese alongside a martini before dinner.
Makes 1 small sheet pan
ingredients
1 cup pumpkin seeds
1 cup sesame seeds
1 tablespoon chia seeds
1 tablespoon poppy seeds
1 tablespoon freshly ground black pepper
1 tablespoon ground cinnamon
1 1/2 teaspoons sea salt
2 tablespoons maple syrup
instructions
Preheat the oven to 275°F. Cover a 9 by 13-inch baking sheet with parchment paper.
Combine the pumpkin seeds, sesame seeds, chia seeds, poppy seeds, black pepper, cinnamon, maple syrup and salt until evenly mixed and spread the mixture onto the parchment paper, smoothing it out until it’s even.
Bake in the pre-heated oven for 25 to 30 minutes.
Cool for 30 to 45 minutes.
The crackers are delicate so gently break off into smaller pieces. Store in an airtight container.
notes & variations
These crackers will not keep for more than 5 to 7 days without losing their crispness. Reheat in the oven or crumble and use as a “granola” to top off cereal or a salad.
The sesame seeds help “glue” the crackers but the pumpkin, poppy and chia seeds are interchangeable with other seeds such as flax or sunflower.
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For a spicier version, add a teaspoon of red chili powder.
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