My toddler loves crackers; it's his snack of choice. Lucky for him, I love making them. I love experimenting with all sorts of flavor combinations, and I especially love that he doesn't eat the not-so-healthy store bought ones.
This is my latest cracker recipe, chock full of sesame, poppy and caraway seeds. These are not too salty, and that's the way we like 'em (you can of course up the salt to your taste). My little guy eats these by themselves as a snack, and while they are certainly flavorful enough to do so, I ate these with my White Bean Chive Spread and they made for a satisfying and tasty snack. You probably know by now that I love my Barley flour because I like to sneak in nutrition whenever I can - but if you prefer, I'm sure regular all purpose or whole wheat would work just fine too, you may just have to use a little more water.
- 1/8 tsp Onion powder
- 1 tsp Poppy seeds
- 1/2 tsp Baking powder
- 1/2 cup Unbleached All purpose flour
- 1/4 cup + 1 tbsp Water
- 1 tsp Sesame seeds
- 2 tbsp Olive oil
- 1/4 tsp + 1/8 tsp Sea salt
- 1/2 tsp Caraway seeds
- 1/2 cup Barley flour
- Preheat oven to 400 F and line a baking sheet with parchment paper.
- In a medium bowl, mix together the first 8 ingredients. Add oil and water and mix well until it forms and nice dough. Let dough rest for 5 minutes.
- Very lightly flour your workspace and roll out your dough to 1/8 thickness. Use a small cookie cutter (I used a 1-1/2 inch circle) and cut your desired shapes.
- Place on your prepared baking sheet and bake for 15-18 minutes until edges are golden brown.