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Three-Seed Rosemary Crackers

Makes 40 to 50 crackers
Time 40 min
These crackers are full of fiber, protein and healthy fats. Enjoy with a dab of hummus or alongside a decadent cheese tray.
Ingredients
  • 1/2 cup sunflower seeds
  • 1/2 cup flaxseeds
  • 1/2 cup pumpkin seeds
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1 1/4 cup barley flour
  • 2 1/2 tablespoons extra-virgin olive oil
  • 1/2 cup low-fat milk more for brushing crackers
  • 2 cloves garlic finely chopped
  • 2 tablespoons chopped fresh rosemary
Method

Preheat the 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-lined baking sheet and flatten to a thickness of 1/4 inch. Brush tops of crackers with milk and sprinkle with sea salt. Bake until browned and crisp, 20 to 25 minutes. Transfer to a cooling rack to cool before serving.

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.
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  • 1/2 cup sunflower seeds
  • 1/2 cup flaxseeds
  • 1/2 cup pumpkin seeds
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1 1/4 cup barley flour
  • 2 1/2 tablespoons extra-virgin olive oil
  • 1/2 cup low-fat milk more for brushing crackers
  • 2 cloves garlic finely chopped
  • 2 tablespoons chopped fresh rosemary