The base of these flourless crackers is a mixture of whole and ground seeds. Burns fuses them together by blooming ground flax and chia seeds in the brine from lacto-fermented vegetables to make a natural binding agent. “I do them in a dehydrator at 105 degrees, which keeps them raw and keeps the lactobacillus alive,” Burns says. But you can also set your oven to the lowest setting, or, with a gas oven, leave it off and let the pilot light do the work. If they soften or go stale, these crackers can be re-crisped in a low oven or dehydrator as needed.
What You Will Need
- Electric Grinder
- Large Bowl
- Offset Spatula or Back of a Spoon
- Baking Sheet
- Silicone Liners or Wax Paper
- Dehydrator or Oven
Ingredients
- 3⁄4 cup (4 1/2 oz.) whole flaxseeds
- 1⁄3 cup (1 1/2 oz.) sunflower seeds
- 1⁄4 cup (1 1/2 oz.) chia seeds
- 1⁄4 cup (1 1/4 oz.) black sesame seeds
- 1⁄4 cup (1 1/4 oz.) unhulled white sesame seeds
- 2 tbsp. plus 1½ tsp. (scant 1 oz.) pumpkin seeds
- 1 tbsp. (1/4 oz.) poppy seeds
- 1 cup lacto-fermented pickle brine
- 1⁄4 cup chopped white onion (1 1/2 oz.)
- 2 medium garlic cloves, peeled
- 1⁄4 cup fresh cilantro leaves
- 1⁄4 cup fresh dill
- 1⁄4 cup flat-leaf parsley leaves
- 1 tsp. kosher salt
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Instructions
Step 1
In an electric grinder, pulse half of the flaxseeds to a coarse powder.
Step 2
Transfer the seeds to a large bowl and add the remaining flaxseeds, sunflower, chia, black sesame, white sesame, pumpkin, and poppy seeds; stir well to combine. Set aside.
Step 3
In a small pot over low heat, warm the brine until just steaming. In a blender, combine the warm brine, onion, garlic, cilantro, dill, parsley, and salt; blend until completely smooth. Pour the mixture over the seeds, cover with plastic wrap, and set aside at room temperature for at least 1 hour or up to overnight.
Step 4
When the flax and chia seeds have gelled and formed a strong, gooey consistency, set a dehydrator to between 105° and 125° or an oven to the lowest possible setting. Line 1 or 2 of the dehydrator racks or a baking sheet with nonstick silicone liners or wax paper, then use an offset spatula or the back of a spoon to spread the seed mixture onto it in a very thin layer, about ⅛ inch thick.
Step 5
Transfer the seed mixture to the dehydrator or oven and let dry 8 hours, turning the whole piece over once and removing the silicone or wax paper halfway through. When fully brittle and crispy, break the crackers into 2- to 3-inch shards. Serve or store in an airtight container for up to 7 days.
- In an electric grinder, pulse half of the flaxseeds to a coarse powder.
- Transfer the seeds to a large bowl and add the remaining flaxseeds, sunflower, chia, black sesame, white sesame, pumpkin, and poppy seeds; stir well to combine. Set aside.
- In a small pot over low heat, warm the brine until just steaming. In a blender, combine the warm brine, onion, garlic, cilantro, dill, parsley, and salt; blend until completely smooth. Pour the mixture over the seeds, cover with plastic wrap, and set aside at room temperature for at least 1 hour or up to overnight.
- When the flax and chia seeds have gelled and formed a strong, gooey consistency, set a dehydrator to between 105° and 125° or an oven to the lowest possible setting. Line 1 or 2 of the dehydrator racks or a baking sheet with nonstick silicone liners or wax paper, then use an offset spatula or the back of a spoon to spread the seed mixture onto it in a very thin layer, about ⅛ inch thick.
- Transfer the seed mixture to the dehydrator or oven and let dry 8 hours, turning the whole piece over once and removing the silicone or wax paper halfway through. When fully brittle and crispy, break the crackers into 2- to 3-inch shards. Serve or store in an airtight container for up to 7 days.
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