Three-Seed Rosemary Crackers

Three-Seed Rosemary Crackers

Makes 40 to 50 crackers

These crackers are full of fiber, protein and healthy fats. Enjoy with a dab of hummus or alongside a decadent cheese tray.

  • 1/2 cup sunflower seeds
  • 1/2 cup flaxseeds
  • 1/2 cup pumpkin seeds
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cracked black pepper
  • 1 1/4 cups barley flour
  • 2 1/2 tablespoons olive oil
  • 1/2 cup low-fat milk, more for brushing crackers
  • 1/2 tablespoon chopped garlic
  • 2 tablespoons chopped fresh rosemary
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Preheat oven to 375°F. Place half of the sunflower, flax and pumpkin seeds in a food processor and process just until they are the consistency of coarsely ground coffee beans. Transfer to a mixing bowl and stir in baking powder, salt, pepper and flour. Stir in olive oil, milk, garlic and rosemary. Finally, stir in remaining seeds.

Roll teaspoons of dough into balls. Place on a parchment paper-covered baking sheet and flatten to a thickness of 1/4 inch. Brush tops of crackers with milk and sprinkle with sea salt. Bake for 20 to 25 minutes, until browned and crisp. Transfer to a cooling rack to cool before serving.

Nutritional Info: 
Per Serving:Serving size: 2-3 crackers, 120 calories (70 from fat), 8g total fat, 1g saturated fat, 0mg cholesterol, 75mg sodium, 10g carbohydrate (3g dietary fiber, 1g sugar), 4g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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