Salty Seeded Rosemary Crackers
Cracker Dough:
  • 1 cups whole spelt flour (or whole wheat flour)
  • ¼ cup buckwheat flour
  • ¼ cup flax meal
  • ½ tsp salt
  • ½ tsp cracked pepper
  • ½ tbsp dried rosemary
  • ½ cup water
  • 2 tbsp sunflower seeds
  • 1 tbsp sesame seeds
  • 1 tbsp flax seeds
Seed Topping:
  • 1 tbsp water
  • 2 tsp sunflower seeds
  • 1 tsp sesame seeds
  • 1 tsp flax seeds
  • ¼ tsp salt
  1. Preheat oven to 180C. Line two baking sheets with baking paper and put aside.
  2. Mix flour, salt, cracked pepper,seeds and rosemary in a large bowl. Make a well in the flour and add the water, stirring well to combine. Knead the dough gently to form a ball, If dough is very sticky, add a little more flour to form a soft, elastic dough.
  3. Flour a large cutting board and a rolling pin, divide dough into two portions and roll out each portion as thin as possible. Transfer flattened cracker dough onto prepared baking trays and prick all over with a fork. Score each piece of dough into desired shapes with a knife and use a pastry knife to brush dough with a little water.
  4. Mix remaining topping seeds and salt in a small bowl and then sprinkle liberally over the top of scored crackers. Bake for 20min, remove from oven and gently flip over on the parchment. Return to oven for a further 10min, then remove from oven allow to cool completely. Crack cooled crackers into scored shapes and enjoy.
Recipe by @OmNomAlly at